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Thread: Peacock

  1. #31
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    Quote Originally Posted by gonetropo View Post
    tastes ok, bit dry though
    somewhere between tuatara and yellow eye penguin
    So.....ball park Kereru?
    Marty Henry likes this.

  2. #32
    kw
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    Hi, if you have some tail feathers, or a skin I would be interested for tying trout flies, best of luck

  3. #33
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    Quote Originally Posted by charliehorse View Post
    So.....ball park Kereru?
    Kereru done right is far from dry


    Sent from my iPhone using Tapatalk

  4. #34
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    Quote Originally Posted by Allgood View Post
    Skin and take the breast meat off. Slice it thinly and sear in a hot pan.......put to one side along with the scrapings from the pan. Fry some Thai green curry paste in oil in the same pan for 3-5 mins, add the slices of peacock breast and pour a can of coconut cream in and add half a teaspoon of crushed ginger. Simmer for 15 minutes. Add some green beans and a couple of sprigs of coriander, simmer for another 5 mins. Serve over rice. A glass of your favorite white wine well chilled will add to the experience.........

    If you dont like coriander, leave it out.......
    I am going to try this recipe sometime soon. I've been culling a few in the past couple of weekends on the whanau farm. Hens go to a local to distribute, cocks I've gifted to a couple of local weavers.

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    Sako .222 + 50gr HDY SP
    rugerman, Bill999, dannyb and 2 others like this.

  5. #35
    Member Lucky's Avatar
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    Beautiful birds and rifle , the fly tiers amoung us love the thin black feathers that come of the stem of the main tail feathers , it’s called peacock hurl it’s wonderful stuff .
    Pauli likes this.

  6. #36
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    Been a while since iv been on here, never tried it in the end. They decided to vanish on me and iv since moved to a new farm. I wouldn’t mind one mounted though so I’m going to have to get my hands on one at some stage.

  7. #37
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    Quote Originally Posted by charliehorse View Post
    ..................I'm going to bang a few over tomorrow and be a shame to waste them. I'm not interested in Eugenie Sage so I'll just whip the breasts out
    Thank God that she doesn't..................Shudder!
    I'm not absolutely certain of the facts, but I rather fancy it's Shakespeare who says that it's always just when a fellow is feeling particularly braced with things in general that Fate sneaks up behind him with the bit of lead piping.

    It was a confusion of ideas between him and one of the lions he was hunting in Kenya that had caused A. B. Spottsworth to make the obituary column. He thought the lion was dead, and the lion thought it wasn't

  8. #38
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    If you are going to fry them cut across the breast to keep the muscle fibres short or they curl up when cooking
    Find where they sleep and head shoot with a 22
    Daytime you just educate them
    Pauli likes this.

  9. #39
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    Quote Originally Posted by Bill999 View Post
    If you are going to fry them cut across the breast to keep the muscle fibres short or they curl up when cooking
    Find where they sleep and head shoot with a 22
    Daytime you just educate them
    Yes indeed! Very cunning with eyesight as keen as a pheasant.
    Bill999 likes this.

  10. #40
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    Quote Originally Posted by Pauli View Post
    Yes indeed! Very cunning with eyesight as keen as a pheasant.
    Deceptively fast movers as well. Taste great though.

  11. #41
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    Typically they were no where to be seen when we had gun in hand, smacked a nice young bird over on the edge of the scrub, was all we saw, whipped her breasts and a thigh out. Vac packed in the fridge until I decide on my preferred method of cooking

  12. #42
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    Quote Originally Posted by Friwi View Post
    Hens are better than male to eat I have been told.
    had a mid winter work doo once where we were to provide the turkeys off the back of a farm in the Kaimais. Came back with just 1 turkey but 6 pea hens (they were large white birds). there used to be quite a few of them around the Whaka area. Plucked them & cooked them with the turkey and nobody noticed the difference. Quite nice if I recall but we harvested them in the winter when there were no crickets about
    dannyb likes this.

  13. #43
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    Tasty. Will age breasts longer next time. Used recipe my son gave me (ex-army cook). He did a stint in East Timor where locals taught him how to cook a 'proper' curry.

    Saute 1 onion and 1 carrot with 3 tsp green curry paste
    Add a little water and fish sauce to make a paste
    Add thinly sliced peahen/peacock breast (cut across the grain) and cook until white
    Add chopped potato or kumara (I used 1 golden kumara)
    Add water or chicken stock to cover potatoes/kumara and meat and simmer
    Add Thai basil and chopped coriander (and maybe 2 - 3 kaffir leaves)
    Add 400ml coconut cream/milk with green vegetables e.g. beans, bok choy, zucchini, brocolli
    Salt to taste
    When greens are crunchy, serve on a bed of steamed/boiled rice
    @Allgood half tsp ginger gives it a flavoursome kick.
    Bill999, Allgood, Flyblown and 1 others like this.

  14. #44
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    Yeah @Pauli they can be a bit tough, age as long as you can. The curry recipe you just posted will be my next effort, thanks.

    We have peacocks here, they are waaayyy smarter than pheasants, their eyesight is incredible and they will move off when they see us coming, from as far as 800-900m as we have learnt (the hard way). Getting within rimfire range is impossible simply due to the terrain and the way the birds have set up their home range, bloody clever the way they’ve got pretty close to a 320-330 view, with a small block of native to bolt to at first sign of danger.
    Pauli likes this.
    Britain's Favourite Dog 2019!

  15. #45
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    they are not smart at all at night time

    You can shoot as many as you like with a subsonic 22
    Pauli, Flyblown and dannyb like this.

 

 

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