Thread: peacock tenderness

I either schnitzel the breast with a meat hammer or I cut the breast into small chunks and fry all the veggies and sauce and then chuck the meat in until just cooked. Not sure I would want to just fry a breast in a pan and have a go at that.
Pukeko is a highly under rated meat, slice thinly and fry in a pan as hot as you can make it, cook until blue (medium rare at most) and enjoy. Don't forget a a sprinkle of salt.