BBQ Muttonbird / Shearwater / Titi With Cherry Sauce

Recipe by Peter J
READY IN: 1hr 30mins


  • 1
    Short-tailed Shearwater, salt-cured and cut in half
  • 12
    teaspoon dried sage
  • 14
    teaspoon star anise
  • 14
  • 3
    tablespoons orange juice
  • 2
    teaspoons cornflour
  • 200
    g black cherries, pitted with juice retained


  • Rinse muttonbird under cold running water.
  • 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. You can also do this part on a stove top but they do smell terrible while cooking.
  • 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.
  • Drain water and pat muttonbird dry with a paper towel.
  • Lightly sprinkle muttonbird all over with sage, star anise and pepper.
  • Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
  • While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
  • 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.
  • Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.