They are seen on farmland - and particularly near drains running along roads - so swampy farmland generally equals the Pukeko.
They are not often eaten - though occasionally a farmer will cull a few birds now and then. And if you know a farmer - it is time to get cooking!
There was an old wife's tale around cooking Pukeko. Basically you put two birds and one brick in a large pot. Bring to the boil - then toss out the Pukeko and try an eat the brick.
This tale is simply not true - the Pukeko is great roasted - and also in the following soup.
- 1 Pukeko
- 1 carrot
- 1 onion
- 1 stick celery
- 1 bay leaf
- 1 sprig tyme
- 1 sprig parsley
- 6 peppercorns
- 2 cloves
- 1 teaspoon salt
- Cold Water
- 2 cups diced vegatibles
- 1/4 cup chopped pukeko breast meat
- 4 cups stock
Joint the prepared pukeko. Chop the carrot - and add all other ingredients to a saucepan, and cover with cold water. Bring slowly to the boil and gently simmer for three hours.
Strain off liquid - and use this to make the soup.
Remove some breast from the pukeko and chop it finely across the grain. Add all ingredients and simmer for half an hour.