Thread: peacock tenderness

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...

Originally Posted by Bill999

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

I was scrolling through old threads and found this. Not sure on the science behind it but including baking soda in a marinade for tough meat makes it a lot less chewy.

I've only used it in a Thai goose breast marinade (for thin strips of breast) and you wouldn't be able to tell the difference between rump or the goose breast.

Definitely worth a go for any other tough cuts too.

Hahaha sorry I've been laughing over this and the comments.

I don't have any suggestions except for maybe the time frame from live to cooked.... do you need to hang it for a day or two before cooking it?