What an absolute knobhead, Brent demonstrates toxic masculinity & loves his name in lights. It gawls me to know tax- payers $ fund these muppets whilst boomers parents fought in WWII to allow woke ideologues to threaten democracy?
HOW TO COOK A PEACOCK: Peacock Sausage Prep Time 2 hours Cook Time 30 minutes
Ingredients 1 peacock neck head attached (optional) Roughly 1 lb peacock breast meat and trim roughly chopped Peacock Offal liver heart, and gizzard, trimmed and cleaned Milk as needed for soaking the offal, roughly ½ cup Kosher salt and fresh ground black pepper to taste 3 egg whites ½ cup panko breadcrumbs ½ teaspoon fresh grated nutmeg 2 teaspoons fresh chopped thyme 2 tablespoons cognac or brandy ½ cup heavy cream
Instructions Prep the Neck If you want to leave the head on the bird sausage, you’ll want to remove excess feathers. If the bird hasn’t gone through a plucking machine this may be difficult. I found it easiest to sacrifice a shaving razor and gently apply water while using the razor to completely smooth out the skin of the bird and remove excess feathers and follicles. If you haven’t removed the trachea during basic butchery and cleaning of the bird, do so now by making an incision underneath the beak and pulling it out with a set of pliers. Next, remove the neck by carefully peeling up the skin towards the head. Once the skin has reached the head, use a small cleaver to chop off as much of the neck as possible. Rinse out the neck, then squeeze the water out to clean it. Stuffing Soak the breadcrumbs in the cream. Take a handful of the peacock meat, mix with the liver, heart and gizzard then put through the meat grinder on the fine die. Put the soaked breadcrumbs through the meat grinder to get the rest of the meat to go through and clean the grinder, then reserve the ground breadcrumb-meat-organ mixture. Forcemeat Take the remaining peacock meat and put it into the bowl of a food processor. Pulse until the meat is finely ground, then add the egg whites and puree until very smooth. Transfer the pureed meat mixture to a mixing bowl and add the bread-crumb organ mixture, the nutmeg, thyme, cognac or brandy and a teaspoon of salt and ¼ teaspoon of pepper and mix until well combined. Allow the mixture to rest for a while in the fridge, preferably overnight so the flavors can combine. Filling Rinse out the skin with cold water, squeeze dry, then pack the sausage into the skin. If you have some sausage left over that’s fine, fry it up as is. Tie the sausage closed using butchers twine, then allow to hang uncovered in the fridge for a day to dry out the skin before cooking (I do this with all my sausages, since it helps them get a good “snap” after cooking). Cooking To cook the sausages, preheat a grill or saute pan wide enough to accommodate the sausage. Cook, turning occasionally to caramelize the skin evenly until the sausages are hot throughout or 150 degrees internal temperature, allow to rest for 5 minutes off of the heat, then slice and serve immediately. Notes If you’re adventurous and love poultry offal, chop the head off after the sausage comes off of the grill, then gently cleave it in half with a sharp utility knife (it’s pretty easy since poultry bones are brittle after cooking), get a small oyster fork and a pinch of nice salt, and each the brains if you like them-they’re nice and mild.
However, You should try my PEACOCK THIGH CONFIT, WITH CHANTERELLES AND LEEKS
Ingredients For the peacock confit 2 peacock thighs or whole legs skin on Kosher salt and fresh ground black pepper to taste A few sprigs of fresh herbs: I like sage thyme, rosemary and bay, if I have them A few fresh cloves of garlic lightly crushed Rendered lard enough to completely cover the thighs (if you don’t have access to lard you can substitute cooking oil in a pinch) For the leeks and chanterelles 3 ounces fresh small chanterelles, cleaned ⅛ cup dry white wine 1 large leek tender green and white parts only, halved lengthiwise and cut into 1 inch squares 1.5 cups peacock stock 2 tablespoons unsalted butter ½ teaspoon fresh chopped thyme optional Instructions Confit The day before hand, season the peacock thighs aggressively with salt and pepper, (roughly 1 teaspoon salt and ¼ teaspoon pepper) then place into a bag with the herbs that you’ve gently bruised with the back of a knife, and the crushed cloves of garlic. Allow the legs to marinate overnight for 12-24 hrs, the longer the better. The next day, reheat the oven to 275, then put the peacock legs, herbs and garlic into a baking dish, then completely cover the legs with fat or oil. Cover the baking dish, then cook for 2-3 hours, or until the meat yields easily when poked with a cake tester. Remove the peacock legs and allow to cool to room temperature on the counter. If you’re using whole legs, use a pliers to remove all of the pin bones from the drumstick. Put the legs back into the fat and refrigerate so the fat forms a complete seal, no bones or meat should be poking out of the fat at all. If no air is touching any of the meat, the confit will be fine for months kept under refrigeration, but if you keep it that long without enjoying it, there’s something wrong with you. Reheat + Finish To re-heat the confit, gently melt the pan with the lard in a 250 degree oven until you can remove the legs. Increase the heat of the oven to 300 degrees. Heat a saute pan big enough to fit the confit in skin side down with a tablespoon of the fat. when the pan is hot and nearly smoking, add the confit skin side down, then put in the oven until just hot throughout roughly 10-15 minutes. Heat one tablespoon of the butter in a wide saute pan, add the chanterelles and cook until the butter is just starting to brown, don’t put too much color on them, you want the finished sauce to be blonde and light, not brown. Add the leeks and cook for 2-3 minutes more, just until translucent. Add the wine and cook for 2 minutes more, then add the stock and allow the mixture to simmer for 10 minutes, or until the liquid in the pan is reduced by half. Plating Meanwhile, take the confit out of the oven and put it on the burner if the skin needs more color or crispness. Add the remaining tablespoon of butter to the pan with the leeks and mushrooms, reduce until about ¼ -½ cup remains and the sauce in the pan is slightly thickened like loose gravy, add the thyme. Double check the seasoning of the leeks and sauce, adjust as needed, then divide the leeks, mushrooms and sauce evenly between two pre-heated dinner plates, top with a crispy peacock thigh and serve immediately.
Maybe a driver out there somewhere would like to send the owner a bill for damage to their car. Pretty sure it won’t be missed by some of the locals.
What an absolute knobhead, Brent demonstrates toxic masculinity & loves his name in lights. It gawls me to know tax- payers $ fund these muppets whilst boomers parents fought in WWII to allow woke ideologues to threaten democracy?
HOW TO COOK A PEACOCK:
Peacock Sausage
Prep Time 2 hours Cook Time 30 minutes
Ingredients
1 peacock neck head attached (optional)
Roughly 1 lb peacock breast meat and trim roughly chopped
Peacock Offal liver heart, and gizzard, trimmed and cleaned
Milk as needed for soaking the offal, roughly ½ cup
Kosher salt and fresh ground black pepper to taste
3 egg whites
½ cup panko breadcrumbs
½ teaspoon fresh grated nutmeg
2 teaspoons fresh chopped thyme
2 tablespoons cognac or brandy
½ cup heavy cream
Instructions
Prep the Neck
If you want to leave the head on the bird sausage, you’ll want to remove excess feathers. If the bird hasn’t gone through a plucking machine this may be difficult. I found it easiest to sacrifice a shaving razor and gently apply water while using the razor to completely smooth out the skin of the bird and remove excess feathers and follicles.
If you haven’t removed the trachea during basic butchery and cleaning of the bird, do so now by making an incision underneath the beak and pulling it out with a set of pliers. Next, remove the neck by carefully peeling up the skin towards the head. Once the skin has reached the head, use a small cleaver to chop off as much of the neck as possible. Rinse out the neck, then squeeze the water out to clean it.
Stuffing
Soak the breadcrumbs in the cream. Take a handful of the peacock meat, mix with the liver, heart and gizzard then put through the meat grinder on the fine die. Put the soaked breadcrumbs through the meat grinder to get the rest of the meat to go through and clean the grinder, then reserve the ground breadcrumb-meat-organ mixture.
Forcemeat
Take the remaining peacock meat and put it into the bowl of a food processor. Pulse until the meat is finely ground, then add the egg whites and puree until very smooth. Transfer the pureed meat mixture to a mixing bowl and add the bread-crumb organ mixture, the nutmeg, thyme, cognac or brandy and a teaspoon of salt and ¼ teaspoon of pepper and mix until well combined. Allow the mixture to rest for a while in the fridge, preferably overnight so the flavors can combine.
Filling
Rinse out the skin with cold water, squeeze dry, then pack the sausage into the skin. If you have some sausage left over that’s fine, fry it up as is. Tie the sausage closed using butchers twine, then allow to hang uncovered in the fridge for a day to dry out the skin before cooking (I do this with all my sausages, since it helps them get a good “snap” after cooking).
Cooking
To cook the sausages, preheat a grill or saute pan wide enough to accommodate the sausage. Cook, turning occasionally to caramelize the skin evenly until the sausages are hot throughout or 150 degrees internal temperature, allow to rest for 5 minutes off of the heat, then slice and serve immediately.
Notes
If you’re adventurous and love poultry offal, chop the head off after the sausage comes off of the grill, then gently cleave it in half with a sharp utility knife (it’s pretty easy since poultry bones are brittle after cooking), get a small oyster fork and a pinch of nice salt, and each the brains if you like them-they’re nice and mild.
Christine, that was heartless and badly timed.
However, You should try my PEACOCK THIGH CONFIT, WITH CHANTERELLES AND LEEKS
Ingredients
For the peacock confit
2 peacock thighs or whole legs skin on
Kosher salt and fresh ground black pepper to taste
A few sprigs of fresh herbs: I like sage thyme, rosemary and bay, if I have them
A few fresh cloves of garlic lightly crushed
Rendered lard enough to completely cover the thighs (if you don’t have access to lard you can substitute cooking oil in a pinch)
For the leeks and chanterelles
3 ounces fresh small chanterelles, cleaned
⅛ cup dry white wine
1 large leek tender green and white parts only, halved lengthiwise and cut into 1 inch squares
1.5 cups peacock stock
2 tablespoons unsalted butter
½ teaspoon fresh chopped thyme optional
Instructions
Confit
The day before hand, season the peacock thighs aggressively with salt and pepper, (roughly 1 teaspoon salt and ¼ teaspoon pepper) then place into a bag with the herbs that you’ve gently bruised with the back of a knife, and the crushed cloves of garlic. Allow the legs to marinate overnight for 12-24 hrs, the longer the better.
The next day, reheat the oven to 275, then put the peacock legs, herbs and garlic into a baking dish, then completely cover the legs with fat or oil. Cover the baking dish, then cook for 2-3 hours, or until the meat yields easily when poked with a cake tester. Remove the peacock legs and allow to cool to room temperature on the counter.
If you’re using whole legs, use a pliers to remove all of the pin bones from the drumstick. Put the legs back into the fat and refrigerate so the fat forms a complete seal, no bones or meat should be poking out of the fat at all. If no air is touching any of the meat, the confit will be fine for months kept under refrigeration, but if you keep it that long without enjoying it, there’s something wrong with you.
Reheat + Finish
To re-heat the confit, gently melt the pan with the lard in a 250 degree oven until you can remove the legs. Increase the heat of the oven to 300 degrees. Heat a saute pan big enough to fit the confit in skin side down with a tablespoon of the fat. when the pan is hot and nearly smoking, add the confit skin side down, then put in the oven until just hot throughout roughly 10-15 minutes.
Heat one tablespoon of the butter in a wide saute pan, add the chanterelles and cook until the butter is just starting to brown, don’t put too much color on them, you want the finished sauce to be blonde and light, not brown.
Add the leeks and cook for 2-3 minutes more, just until translucent. Add the wine and cook for 2 minutes more, then add the stock and allow the mixture to simmer for 10 minutes, or until the liquid in the pan is reduced by half.
Plating
Meanwhile, take the confit out of the oven and put it on the burner if the skin needs more color or crispness. Add the remaining tablespoon of butter to the pan with the leeks and mushrooms, reduce until about ¼ -½ cup remains and the sauce in the pan is slightly thickened like loose gravy, add the thyme.
Double check the seasoning of the leeks and sauce, adjust as needed, then divide the leeks, mushrooms and sauce evenly between two pre-heated dinner plates, top with a crispy peacock thigh and serve immediately.