Today we culled one of our loud female guinea fowl to have for dinner. Culling is an important part of herd management and while some think it is unkind — we think it is necessary to the health of the herd or flock. Our flock rejected this particular female guinea fowl. You can well imagine the stress on a bird whose instincts tell it to flock for safety yet it is forced to stay separate. She spent the entire day and well into the night calling to the other five guineas who ignored her until she got too close at which point they drove her away with deafening shrieks.
Guinea fowl, as with any game bird, is a delicacy and there is only 5% fat in its very digestible meat. Epicures and foodies alike thrill to the delicate buttery-sweet flavors of the moist and tender guinea meat. It was even served on the Concord!
I prepared our guinea with safflower oil, lime juice, cranberry-orange vinegar, red pepper flakes, minced garlic, fresh sage, rosemary leaves, and tarragon. We’ll roast the guinea for about 40 minutes at about 375°F [190°C] and add dressing/stuffing of homemade sourdough bread, dried cranberries, golden raisins, wild mushrooms, pecans, and sun dried tomatoes. We’ll also serve our game bird with Gewürztraminer and grilled red potatoes, onion, and zucchini.
I sewed a patch onto Josh’s hat with his new rank the other day and meant to post about it. The ceremony is on the fifth! Congratulations, Josh!