Braised Mutton Bird

Name: Braised Mutton Bird
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 4 mutton birds.; 2 medium onions, sliced.; 2 teaspoons dried mixed herbs.; 2 teaspoons salt.; 2 teaspoons pepper.; 3 tablespoons plain flour.; 2 cups boiling water.

SpotX Wild Foods Recipe from Country Womens Association
Prep:20 minutes Cook:2 hours Difficulty:2

Ingrediants:

4 mutton birds.
2 medium onions, sliced.
2 teaspoons dried mixed herbs.
2 teaspoons salt.
2 teaspoons pepper.
3 tablespoons plain flour.
2 cups boiling water.

Directions:

Preheat oven to 180°C.
Cut mutton birds into quarters, removing most of the fat.
Place in a casserole dish, cover with the onions.
Sprinkle with the herbs, salt and pepper.
Bake in preheated oven for about 45 minutes then pour off the fat.
Pour 2 cups boiling water over the birds.
Mix the flour to a paste with ½ cup cold water.
Add this to the dish to thicken.
Cook for a further 30 minutes, or until the birds are tender.

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.