Instead of killing the peacock I’d have paid to have it caught and moved to a place that it can live....
Years ago I had raccoons coming in my garage through a cat door to get at the cat food. Rented a live trap and borrowed a .22 from my neighbor so I could dispatch them and dump them in my ditch.
Told a co-worker about it and she got upset. Told her I’d be happy to bring them to her in the trap.
“I would have paid to have it caught and relocated.”
Me too.
Use the same recipe I used for Canadian geese.(unwanted Canadian Immigrants)
A small piece of field corn with the cob pushed on the prongs of a connibear trap.
Make sure you fasten it good as they really flop around.
When caught, after prepping, relocate to the oven at 325 degrees for one hour to melt off excess fat. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird.
After an hour’s roasting, remove the goose from the oven, and pour off the fat from the pan. Then roast another hour and remove fat again.
After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, or about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.
Relocate goose to the dining room table and enjoy.