Roast Peacock Recipe

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.

Stuffing ingredients

  • Bread
  • Egg
  • Onion – diced
  • Apple – diced
  • Garlic – diced
  • Bacon – diced
  • Rosemary sprigs
  • Parsley – chopped
  • Pepper – freshly ground
  • White wine
  • Chicken stock cube

Method

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