BBQ Muttonbird / Shearwater / Titi With Cherry Sauce

1. 1

   Rinse muttonbird under cold running water.

2. 2

   Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time) over the wok burner on your BBQ and simmer for 15 minutes.

3. 3

   You can also do this part on a stove top but they do smell terrible while cooking.

4. 4

   Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.

5. 5

   Drain water and pat muttonbird dry with a paper towel.

6. 6

   Lightly sprinkle muttonbird all over with sage, star anise and pepper.

7. 7

   Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side.

8. 8

   Start with the fatty / skin side down first.

9. 9

   While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.

10. 10

    When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.

11. 11

    Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.