Baked Mutton Bird

Name: Baked Mutton Bird
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 500-gram fillets, boned and skinned.; 1 mutton bird per person.; Water.; Fresh bread crumbs.; Grated apple.; Diced onion.; Raisins.; Lemon zest.; Salt and pepper.

SpotX Wild Foods Recipe from Pete Wiri
Prep:20 minutes Cook:3 hours Difficulty:2

Ingrediants:

500-gram fillets, boned and skinned.
1 mutton bird per person.
Water.
Fresh bread crumbs.
Grated apple.
Diced onion.
Raisins.
Lemon zest.
Salt and pepper.

Directions:

Wash bird thoroughly in hot water.
Place in a pot and cover with water.
Bring to the boil.
Empty the pot of water and fat.
Replace with mutton bird and fresh water.
Bring to the boil again.
Repeat this process 2-3 times.
Allow to cool off.
In a bowl mix the bread, apple, onion, raisins, zest & seasoning.
Fill the cavity with this stuffing.
Rub the outside with lemon juice.
Place in a covered roasting dish and cook for 1½ hours at 150°C.
Serve either hot or cold.

Muttonbird Recipes

Traditional Mutton Bird

Baked Mutton Bird

Braised Mutton Bird

Muttonbirds
The muttonbird (shearwater chicks – usually but not exclusively sooty shearwaters) is a native of New Zealand: the Maori call it titi and it has been a prized delicacy for many generations.
The small offshore islands around Rakiura (Stewart Island) and Bluff are known to be the home of the best muttonbirds. They can also be found on some offshore islands in the North Island, but not in any appreciable numbers. North Island Maori also harvested the young of other shearwater species, although the practice has become rare since seabirds are now protected.