The residents of Banks, a small village near Southport, have been overun with a plague of peacocks. Speaking from experience, I can fully sympathise with their plight. They may be beautiful creatures, but the noise that they can kick up, especially at night, can be horrendous. Also, they are destoying bedding plants on their gardens and one has even taken to vandalising a greenhouse. Something must be done, and I think that I might be able to help here.
There is some remarkably good eating on a peacock. An average sized one will feed about 6 people, so it is something that is clearly worth trying. Roasted they can be quite delicious, but I find that the meat tends to be a little dry and will require frequent basting during cooking. People who want to show off, may find that skinning the bird with the feathers intact before cooking and then replacing them just before it is served, will impress ones dinner guests. Especially so, if one can persuade the local urchins to dress up as cherubs and accompany the dish to the table. But I have found that this only works if one has a string quartet to provide a musical accompaniment, Vivaldi for preference, but you may have your own ideas. However: even in these days of mass unemployment, it is hard to justify the expense of employing half a dozen urchins and a string quartet to accompany your main course to the table. Your dinner guests might also think that you must be some sort of vulgar Russian oligarch to do such a thing, and worry that it might be laced with polonium.
My favourite way of eating peacock, is cold and thinly sliced. Serve it with a sauce poivrade. and a glass or two of lightly chilled pinot noir.
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