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Thread: peacock tenderness

  1. #1
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    peacock tenderness

    I went looking for a last minute dinner idea last night and shot a youngish male peacock

    I breasted it and put it in some iced salt water to do a quickish brine before panfrying it in oil with a few herbs and spices.

    It was Impressively chewy, and I threw in the towel after only two pieces of it. juicy and ok flavour but chewy as

    Im planning on slowly breaking it down in a gravy crockpot style but I still have the other breast in the fridge to use up

    My question is, Is Peacock always chewy because they are such a brilliant flyer and they are full of harder tissue?
    or do I need to find another way to break this down thru cooking

    my first try last night definitely makes me think mincing is all I can hope for

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  3. #3
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    Brown in frying pan then bake in oven bag
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

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    Don't take this as a dig Bill, but how old are you?
    Is there a chance your jaw is not a strong as it once was?

    I only suggest this because I would take meat to my dad and as he got older (eighties) he started complaining about meat being chewy. I would have dinner with him occasionally and the meat he thought was tough was actually quite tender. I put it down to him loosing his strength.
    Overkill is still dead.

  5. #5
    MB
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    Did you over cook it?

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    Quote Originally Posted by 7mmwsm View Post
    Don't take this as a dig Bill, but how old are you?
    Is there a chance your jaw is not a strong as it once was?

    I only suggest this because I would take meat to my dad and as he got older (eighties) he started complaining about meat being chewy. I would have dinner with him occasionally and the meat he thought was tough was actually quite tender. I put it down to him loosing his strength.
    Im 34 so maybe its just time to send me to the glue factory

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    Quote Originally Posted by MB View Post
    Did you over cook it?
    I cooked it what I would call "perfect" for a poultry breast still moist as can be
    4 min one side 3 minutes the other, just like the youtube video told me to as I was cooking it
    still tons of juice and I rested it for 5min as well

    I feel like I need to try a pukeko to see if its even near as rubbery

    the animal was a youngish male that was still a rising animal, small tail as well as not quite but nearly full size
    what I "thought" would be a good eater

    even if It was half as chewey as that one was It would still be far to chewey to be enjoyed by humans

    it did get me thinking tho, they come from india and Iv never seen an indian person eating, cooking or hunting them
    maybe this is the bird for looking at and I should be eating the turks instead
    outlander likes this.

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    @Inder @lnder any chance you could shed some light to if or how they get eaten over there?

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    Quote Originally Posted by Bill999 View Post
    Im 34 so maybe its just time to send me to the glue factory
    Oh sorry.
    But think about my theory when you get old.
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    Overkill is still dead.

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    Quote Originally Posted by MB View Post
    Did you over cook it?
    Did you kill it first?

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    Quote Originally Posted by 7mmwsm View Post
    Oh sorry.
    But think about my theory when you get old.
    You can bet on it I winge at the first grain of sand in my paua and cream haha


    Sent from my iPhone using Tapatalk
    erniec likes this.

  12. #12
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    Quote Originally Posted by outlander View Post
    Did you kill it first?
    Yeah I head shot it with the 22
    It hadnít been dead for more than two hours by the time it was cooked so Iím wondering if that it needs more time to relax post Mortem


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    outlander likes this.

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    Hung by the neck until it drops off was the old English way.

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    Quote Originally Posted by Bill999 View Post
    @Inder @lnder any chance you could shed some light to if or how they get eaten over there?
    Peacock is Indian National bird and there is severe punishment if one found killing it so you will not find many people sharing peacock recipes

    Having said that Indians will cook it as we cook any other meat. Put in a pressure cooker with masalas and cook the s$it out of it until meat start falling off the bones.
    Last edited by Inder; 07-06-2022 at 05:50 PM.
    7mmwsm, Bill999, erniec and 5 others like this.

  15. #15
    MB
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    Quote Originally Posted by Bill999 View Post
    I cooked it what I would call "perfect" for a poultry breast still moist as can be
    4 min one side 3 minutes the other, just like the youtube video told me to as I was cooking it
    still tons of juice and I rested it for 5min as well
    I wasn't being a dick, this is my new duck breast recipe which works very well. Maybe it'll work for pheasant.

    • Score skin
    • Heavily season with salt and pepper
    • Fry in pan with butter for 1 minute each side
    • Place in oven skin side down for 8 minutes at 200C
    • Rest for 5 minutes
    • Cut across grain
    Bill999 and paremata like this.

 

 

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