Peacock - one of the most impressive and amazing decorative birds.
Her appearance reminds of bright oriental fairy tales and makes us doubt her reality.
However, far from always peacocks are bred to decorate the yard, sometimes their tasty meat becomes the object of attention.
Let's find out more about this.
Do Peacock Eats Meat?
Peacock meat is not just eaten, it is considered a real delicacy. By its nutritional qualities, it approaches the turkey, but due to less fat it is more dietary. 
In our national cuisine there are no original recipes for this bird, so most of them are borrowed from England and France. Although some cooks claim that it can be safely used instead of other game in traditional recipes of our kitchen, for example, instead of pheasant.
Did you know? The first who tried peacock meat in Russia was the notorious Ivan the Terrible. The king liked it so much that since then on large feasts many peacock dishes were served. It is curious that they were supposed to be consumed after the swan, but before the pie.
How much is
In other countries, for example, in the United States, peacock breast can be bought, on average, for $ 200 per 1 kg, and a whole bird weighing up to 3 kg - for $ 300.
In our country, it is not so easy to buy peacock meat, so those who wish will most likely have to buy a whole bird. At the same time, the price of an adult 1-2-year-old individual, on average, will be 130-180 US dollars.
There are, of course, very expensive, exclusive copies on the market, but it is unlikely that anyone will buy them for food.
What does taste like
Peacock meat resembles a turkey, only a little more lean and tough. In order to soften it, many recipes provide for pre-marinating in various spices. 
In addition, the bird of paradise has a very specific, but pleasant aroma.
Important! The taste of peacock meat dishes, as well as of any other game, depends on the degree of its ripening. For taste refinement, the meat is kept for some time in a cool place, which leads to the splitting of complex proteins into simple and, as a result, soft and tender dishes.
What is prepared from it in different countries of the world
Previously, only aristocrats could afford such a product, it was served only in special cases. So, in France, at the royal feasts, one of the central dishes was a baked or fried peacock, decorated with feathers, gilding and precious stones instead of eyes.
It was also used to make soups, pies, pies and served with vegetables and fruits.
England has long been famous for its traditional Christmas dish - baked whole peacock. Today, some restaurants offer their guests this bird with various sauces and vegetable side dishes.
You will also be interested to know what is useful and how to cook guinea fowl, quail, indouout, chicken, turkey, duck, goose meat.
Some of the popular dishes are:
- fried pieces of fillet in egg batter with cranberry or lingonberry jam;
- whole carcass stuffed with liver and chestnuts, on a pillow of vegetable puree;
- soup of legs and wings with celery, zucchini, carrots, spices and herbs;
- spicy pickled wings cooked over charcoal or pan.
To soften the future of the dish, before cooking it can be pickled in vinegar, red wine or sour milk. At the same time, two parts of water are taken for one part of table vinegar and various spices are added to taste - allspice, bay leaf, onion, garlic and others. Marinade bring to a boil, cool and fill them with a bird.Did you know? According to the treatise of Tibetan monks "Zhud Shi", the meat of young birds of paradise can strengthen the body, increase vitality, cure some eye diseases and even prolong youth.
Why rarely used in cooking today
This product is extremely rare to be found in restaurant menus, not to mention the usual stores and markets. The main reason for this is its high price, caused by the high cost of breeding and raising birds.
The second and probably no less important reason is the unreadiness of many to use such a decorative bird. Most people simply do not know that peacock meat is edible, and low demand does not contribute to the development of this industry.
Why peacock meat does not rot
One of the biggest mysteries of this bird is its incorruptibility. If the peacock was clogged healthy, then its meat is not subject to decomposition and rotting, even being in the heat itself. Over time, it simply shrivels and hardens like a stone. This unusual property made the bird of paradise a symbol of immortality in many nations. 
The causes of this phenomenon are not fully understood. One can only assume that peacock meat is "not loved" by bacteria that cause rotting of other organic wastes. Or there is a special “preservative” in it that makes it truly incorruptible. Perhaps this riddle will open with time.
Important! Peacock eggs are also greatly valued, as they contain many nutrients and help strengthen the immune system. They are recommended to use for those recovering from an illness or heavy physical exertion.
So, if you have the opportunity, be sure to try the bird of paradise. Feel like a guest at the luxurious royal table and enjoy the taste of a refined dish. Such a rare delicacy, of course, can not be missed!
