ok...could post this in meat birds, but thought I would try here...

[sred98]

Don't go any farther if you don't want to read about processing guineas....









Came home and found a dog had attacked my head male. It is kind of ironic, because I had been debating butchering him for the winter because he is so aggressive.

But, I couldn't bring myself to do it, because I really really like him. So, I go into the barn and notice a guinea behind the nesting area. Strange. I go up to it and it doesn't move. Really strange. So I reach down and it turns to look at me. And lays there. I know something is really really wrong, so I reach in, and it's my dominant male.

Something basically eviscerated him. He's lethargic, panting hard, and I can see that his colon was ruptured because there's corn in the wound.

He's alive, but in shock. I pick him up and go around and assess any other damage. No one else is hurt. I have a feeling he defended his flock.

I debate trying to nurse him back to health, but his top horn is starting to turn dark. I quickly decide to cull him. I've got him plucked now. What I am wondering is how do I process him? Is it just like a chicken? Also, any good recipes? I know this sounds morbid and gross, but we have been talking about eating him, and I had a halfway plan in my head, I just didn't want him to suffer like this, first.

I know it's this feral coydog that's been casing the barn the past few days. I shot at him yesterday and thought he would wait a day. I had to go to the kids' school and talk to the teacher, and when I came back, I found him. My 2 dogs were locked inside, so I know it wasn't them. I will be waiting outside for him tomorrow when he shows up.

He only shows up in the early morning.

Also...did y'all know that they have freaking talons on the ends of their wings like a freaking Pterydactyl?!?!?

I am even more freaked out by these birds! I had no idea!

Sorry if this offends some of you. I warned you. I put him out of his misery and he was loved. I don't want him to be wasted.

Shelly

 

[rhoda_bruce]

Offended????? Psshh!!! I would eat it and with a good heart. I guess someone can get poultry as pets, but not me. I heard they are delicious and I can't wait to find out. I plan on getting a few next spring. I had them long ago, but I am older and uglier now and hopefully wiser too and I plan on doing it different. No more hidding of eggs for me.......no way!!! And I plan on eating all my extra males and ASAP. Munch out!!!

 

[sred98]

Quote:
LOL! Yeah, but you're Cajun, you'll eat anything, right??

I'm a native Arkie, myself. Ready for that Thanksgiving weekend game??

I haven't been able to find out too much on the fat I was worried about. Oh well.

I've got it resting in the fridge right now. The best recipe I found was in my White Trash cookbook. It's got all the good old Southern recipes in it!

I see you're pretty new, so...

and thanks for the reply!

Shelly

 

[rhoda_bruce]

guilty........I don't think I have any recipes for guineas.....I was planning on doing a sticky chicken dish, but substituting with guinea when the time comes, served over brown rice.......and, of course, I wouldn't dream of not putting in a bunch of mushrooms. I would try a gumbo, but not right away. I want to be able to really appreciate the flavor of the meat; at least for the first time. And if I like it, you can bet I will set myself up to be able to do that regular, mais amie!!!

 

[sred98]

Oooh Sticky Guinea sounds wonderful! You'll have to send me your recipe!

I am betting that it would make a gumbo similar to duck, but with a milder flavor?? I am thinking of roasting him, I saw an amazing recipe for roasted guinea stuffed with brie and braised with port!

I think I will try that and see how it goes...brie and port, can't miss! LOL! Maybe a good bread pudding for dessert? Mmmmmm!!!!

We should trade recipes Ms. Rhoda!

Shelly

 

[rhoda_bruce]

I would e-mail you, but you need to make the site allow for me to e-mail you. But when I fix sticky chicken, I use a big magnalite pot and I put in my chicken, with no oil (I find the chicken has plenty enough grease) and I just start roasting and stir, stir, stir until I have a nice browned bird and the kitchen smells wonderful. I season with salt, pepper and sometimes Cajun Seasonings (but not much.....actually "Cajun" doesn't mean it is so hot that it will burn a hole in your throat, contrary to popular belief). The bird will begin falling apart and sticking to the bottom of the pot. Then comes whatever mushrooms I can get away with, until they are officially fried. Add a little water to unstick everything from the bottom of the pot. I also use parsley in just about everything. And then I serve it over rice. It might take me about 45 minutes.
A lot of Cajuns do this and add about 7 onions in place of mushrooms, but that is called Chicken Ettouffet'. That is good in a different way......the onions give a sweet flavor, but I find it might hide the flavor of the meat. Its good though.
I have used these recipes for chicken, duck and quail and next summer, I should be able to try them with guinea also. I personally would have been fine with pearl white guinea, which was available a few weeks ago, but my husband is set on purple, so we will wait.
Oh well......its not like I am totally set up anyway, so I can wait. I have plenty to do anyway. He read about gardening with guineas and he wants to try it out. They will have their own little coop, apart from the chickens. We want them well trained, before they free-range.
Hope you have an awesome meal. I only ate guinea once and I was so young that I have no memory of it.