Roast Peacock Recipe
Peafowl have been a premier game bird for centuries, and were often the centrepiece of royal banquets in both India and Europe.
Peafowl are essentially a very large partridge. In the area of Australia where I live there are rural areas hosting flocks of feral peafowl that have long since left their original owner’s properties. They can be a pest around farmyards where they are not wanted.
I snipe the odd one with my Weihrauch HW97K air rifle from around my friendly farmer’s sheds and barns. A carefully placed head shot from no more than 10 metres drops my chosen bird without fuss.
Being a lean game bird, a moist, slow cooking technique is essential.
- Onion – diced
- Apple – diced
- Garlic – diced
- Bacon – diced
- Rosemary sprigs
- Parsley – chopped
- Pepper – freshly ground
- White wine
- Chicken stock cube
Gently sauté onion, bacon and garlic
Allow to cool
Tear bread into postage stamp sized pieces. Combine with other dry ingredients.
Whisk chicken stock cube into a cup of water, then whisk in egg and add glass of white wine
Pour stock liquid slowly over dry stuffing, mixing continually until moisture satisfactory.
Stuff bird lightly – DO NOT PACK TIGHTLY
Insert several sprigs of rosemary into stuffing
Tie legs together
Roasting the bird
(3.5 kg unstuffed weight)
- Pre-heat oven to 165C
- Dust large oven bag with flour
layer onion pieces and celery in bottom of bag
- Rub bird outer skin with butter
- Season with pepper and salt
- Drape with rindless bacon
- Place bird into bag, on top of onion and celery layer
- Seal bag, then make four or five small vent holes in top of bag
- Cook for 3 hours
- Open/remove bag (save juices) and brown for 15 minutes
- Remove from oven and let stand 10 or 15 minutes
- Make gravy using oven juices & gravy powder
- Carve and serve