Thread: peacock tenderness

I done a bit of research last night on what people do with old chewey roosters that are old and not a meat breed

mincing was the overwhelming winner, basically bone the bird out as much as you can be bothered then run it thru the mincer, so Ill give that a blast on the next one

Originally Posted by Bill999

I hear people mistake it for venison
I find it rather hard to believe that, so id better give it a schoolboy try

I wouldn't have bothered but the mates youg fulla was cooking up anything that came in the maimai.....hot grill, salt and pepper

Originally Posted by Bill999

Im 34 so maybe its just time to send me to the glue factory

Thats halfway to 68,
Or a third of the way to 102!

Might be too late for glue.

Originally Posted by charliehorse

I wouldn't have bothered but the mates youg fulla was cooking up anything that came in the maimai.....hot grill, salt and pepper

Iv been considering it for my entire life but have always been fed the "cook it with a rock or leather boot, then throw away the pook and eat the rock or boot"

That makes 2 of us haha i got the brick though

Gas hangi it for 3 hours - steaming means it cant dry out at all and if its still tough after 3 hours give it a few more until it falls apart...