how do you cook a peacock/hen

[possum]

the hen is plucked and in the fridge, how do you cook it? I guess it must be slow roasted.

[red]

oo wow. - no idea I'm afraid.. but will be interested to see what you think of it.

[mrsflibble]

does it have a lot of natural fat? if not go for potroasting or cover with butter/fatty bacon to stop the meat drying out.


try and find tudor recipes online, there must be someone who has one.

[Green Aura]

http://www.godecookery.com/incrd/incrd.htm#016
http://www.lc.capellauniversity.edu/~13 ... eacock.htm

Found both of these with a quick google - both sound a bit Mrs Beeton - "First catch your....."
Maggie

[Arimiel]

never use a pressure cooker.... my mother used one.... and i think she forgot the time.... the bones were like rubber... brrr... I did not know that i coul leavethe kitchen as fast as then .... XD

[ina]

I have a history of English food at home, with lots of recipes from the Middle Ages - I'll have a look later! Mind you, sometimes they are written in medieval English, too, so no guarantee I understand it...

[marshlander]

Peacock is dry so roast like turkey. 20 min per pound in a moderate oven, basting frequently with butter.

Did you hear about the chap who was up before the magistrate for shooting an Eagle?
The magistrate asked why the chap shot it. "To eat it" was his reply.
"Good heavens! whatever did it taste like?" enquired the magistrate
"Like swan your honour" replied the man.

(For any Alice Tinkers out there, both swans and eagles are protected birds!)

[possum]

Ah I should have mentioned that I don't have an oven at the moment(it broke and i haven't got round to fixing it), but I do have a remoska (do a google) which might be ideal as it tends to keep the steam in more.

[marshlander]

Can't see how you would get a big bird in it! Though if you google romoska and turkey there's some recipes but not whole birds.
How about deep frying?
Google deep fried turkey for lots of recipes.

[possum]

It will definitely fit in, the body is about the size of a large chicken. There are two sizes of remoska and I have the larger size. I guess you followed the link http://www.lakeland.co.uk/product.aspx/!2511 but mine is about twice the size

BTW remoskas are wonderful, they use very little electricity and cook food very quickly, I have made cakes, casseroles, roasts, puddings in them, all sorts

[frozenthunderbolt]

Weee i get to be a Voice Of Experience!!!

I have eaten peacock on many occasions.

Spatch cock and slow roasting in the oven is out for you obviously, but it is a good way - you can baste and add flavours easily.

I would use a slow cooker (electric crock pot?) they are TOUGH birds, even young and do need a lot of cooking. have a some yellow fat on them which is brilliant - is very good for you.

They are a dark meat like turkey.

I would warn and implore you not to base you impression of the meat on this time - at this time of year peafowl and turkeys (an indeed most game birds) have feasted on Crickets and taste, according to most people, like arse.

Personaly I dont mind strong meat and I use lots of rosemary and garlic any ways, but alot of people dont and wont bother with them.
Try for your self and see, rule down here is not to eat them in a moonth that has an "r" it. may june july and august will yeild the least gamey flavoured meat.

But yeah, tough bird = slow cook, what ever cooking style you use.
Boiling the hell out of it for several hours then shreading the meat to make torteas or soup is not a bad plan. Double cooking it is good

Hope this ramble helps out somewhat. enjoy!

P.S. they are chronicaly stupid birds and will sit in a tree while you repeatedly shoot at them till you hit (i dont like spiting out lead shot so dont use a shot gun - go the bow )

[mrsflibble]

steam for a short while then whack on a BBQ?

[farmerdrea]

I personally would stew it, unless it's a very young bird. They are quite dry, having very little fat, and if free ranged, then the muscles will have been well-used and need to be "relaxed". You can add all kinds of lovely seasonings to the stewing water, like port or ruby wine, salt, peppercorns, prunes, bay leaves, onions, carrots and celery, and end up with a delicious stew, saving some of the pot liquor for broth with the stew, which you can thicken with potatoes. Yum. When's dinner?

Cheers
Andrea
NZ

[possum]

P.S. they are chronicaly stupid birds and will sit in a tree while you repeatedly shoot at them till you hit (i dont like spiting out lead shot so dont use a shot gun - go the bow )

I have to agree there, we were trying out the new air rifle (I had never shot anything before) and she quite happily sat there whilst we missed several times, even when I got her in the wing she still didn't run off - just as well because it took the next shot in the neck to kill her and OH rung her neck just to make sure as I would hate to think any animal suffered longer than necessary

[possum]

Well thanks for the input folks. I don't know the exact age of the bird, but old enough to have produced chicks, so obviously mature. I think we were told she was two when we got her. It has been free ranging, so I would guess that yes, it is going to be tough, so just roasting might not be the best idea, so I think I am going to sear it, then put it in the slow cooker, not in liquid, but perhaps sat on a bed of oranges and lemons, tamarind and cinamon bark and baste it occasionally. I will let you know how it turns out