SC - peacocks

[Stefan li Rous]

Esla of Ifeld said:
> We also cooked peacock some years ago, for a cooking competition at
> Midwinter of AS 23.  We acquired ours from an old Italian couple who raised
> them in a huge aviary and ate them all the time.  On their advice, we bought
> a young male, that is before his first flush of coloured tail, and kept him
> for 3-4 months in with the chickens.  We were advised to feed him on
> standard chicken pellets, until two weeks before we wanted to kill him, them
> feed him lots of greens, especially cabbage.  We were told this improves the
> meat and cleans out the gut.

Thank you for this information.

> The bird got his nice new coloured feathers just in time for the event. We
> killed and pulled the bird, then removed the skin+feathers.  These we salted
> for reconstruction at presentation.  (I can give info on how we did that,
> too if anyone is interested) 

Please do. If that noisy peacock reappears this coming spring and summer
at my mother's I may have reason to know more about these techniques. :-)
It would be shame to waste teh skin and those wonderful feathers.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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