The Mutton Bird

 
Generally comes preserved in salt.

   1. Put birds in plenty of water and bring to a boil, simmer for 1 hour (best done outside).
   2. Change with fresh cold water and simmer for another 60mins or until tender. Careful not to boil too much of the flavour away.
   3. Cool birds and chop in half down the spine.
   4. Lay on racks in oven tray and grill until crispy in the oven. (windows open, fan on).
   5. Serve with bread and a mash of root vegetables.
 
Note: Boil like Corned Beef and roast like Duck.
 
Recipe & photo supplied by Adrian Hill & Daniel Allen.

Click Below To Purchase Our Fresh Yellow Fin Tuna:
Muttonbirds