What to do with my guinea????

[clucky3255]

Hi everyone... i have two guineas that tend to fly up around ten feet in the air and then aim for the closest person to them. CLAWS first.

And by experience.... it does hurt,but they have only made my sister bleed once. Any ways. my mom and dad say that it is dangerous that they are this aggressive this early..(3months) and that since they are meat birds... we could have some meat on the table.

My brother and Dad will take care of that .

ewww. I for one will NOT be watching. But has anyone every cooked guinea before? OR does any one have a r..recipe?





THANK YOU FOR ALL YOUR HELP!!!

 

[kuntrygirl]

Yes, in my neck of the woods, we make Guinea Gumbo.

 

[Back2MyRoots]

Actually, I grew up eatting guinea. I really like it if it's cooked well. It has a stronger taste than chicken and can be a little tough, especially older birds. 3 months is actually about right to cull, maybe wait a bit longer if you can to let them fatten up a little more, lol.

As for preparation and cooking, I think my mom used it in place of chicken or turkey, more or less. I however, loved slow roasted with lots of fruits and veggies. My grandmom made an herb/butter compound and rubbed it under the skin, then stuffed the bird with apples and lemons and onions and cellery and carrots and then slow roasted it. She also made a gravy from the drippings, but I have no idea how that went!

 

[clucky3255]

Thank you so much guys!! how do u make guinea gumbo? sounds Delicious! my neighbor made chicken gumbo once. it was so good!!!

I think preparing them would be like preparing a chicken. I also have a breed of chicken,(Cherry) that is a meat bird. if it is a roo than it also will be a dinner. please post recipes for guineas or chickens.....

 

[Habibs Hens]

guineiues are like chicken with a slight gamey taste

very tasty

and at 3 months be a good age to cull too

 

[HEChicken]

Yes, in my neck of the woods, we make Guinea Gumbo.

This thread is very timely as I processed my first guinea a couple of days ago and have been wondering how I will serve him. I did a google search for Guinea Gumbo recipes and in two of them an ingredient called "File" is mentioned. Ahem. I don't very often see an ingredient that is so unfamiliar I have never even heard the name before but this time I am stumped. Is "File" a southern ingredient that we wouldn't have access to elsewhere? Is there an equivalent or another name for it perhaps?

 

[kuntrygirl]

Yes, in my neck of the woods, we make Guinea Gumbo.

This thread is very timely as I processed my first guinea a couple of days ago and have been wondering how I will serve him.  I did a google search for Guinea Gumbo recipes and in two of them an ingredient called "File" is mentioned.  Ahem.  I don't very often see an ingredient that is so unfamiliar I have never even heard the name before but this time I am stumped.  Is "File" a southern ingredient that we wouldn't have access to elsewhere?  Is there an equivalent or another name for it perhaps?

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the sassafras tree (Sassafras albidum),[1] native to eastern North America. The Choctaw Indians of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning, what we now call filé, or gumbo filé, used in Creole cooking. It is used in the making of some types of gumbo,[1] a Creole and Cajun soup/stew often served over rice; other versions of gumbo use okra or roux as a thickener instead. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, it adds a distinctive, earthy flavor and texture.[2] Filé can provide thickening when okra is not in season.[3] Filé translates to "string", suggestive of the powder's thickening ability.[2] "Filé gumbo" is famously mentioned in the classic country song by Hank Williams Sr., Jambalaya (On The Bayou), as it is considered a staple of Cajun cuisine.
Unlike sassafras roots and bark, the tree's leaves, from which filé is produced, do not contain a detectable amount of safrole.[4] This is significant because safrole is regarded by the U.S. government to be a weak carcinogen. The relationship between safrole and sassafras may be the origin of the widely-reported belief that filé powder has a questionable effect on human health.

You really don't need the File'. I don't put it in my gumbo and it taste just great!

 

[HEChicken]

Thanks for that info! Learn something new everyday. I've always enjoyed Cajun cooking but have never been down there. I'm thinking I need to put that on my bucket list.

 

[clucky3255]

Hey! thanks so much for your help! has prepared there own bird? because my older brother says to send it to a butcher. but that is expensive!

So is there a column for preparing meat birds? because i have two guineas, and then 3 araaucanas (spelled correctly?????) and then a cuckoo maran and one cherry. are there any other meatbirds? besides the cherry and guinea?





We got the Cherry ,cuckoo maran and the guineas 3 months ago.nearly 4 . and then before that... like three weeks b-4 that... i got the four araoucanas...

one died after a couple days from ...i am not rightly sure... she had runny poo.. with blood in it. And then she was just weaker than the others. so i separated them. i gave her food and warmth and water.. but the other ones found a way to get to her and so she was trampled and dunked in the water then rolled in the chick starter.

i was crying. i prayed for her but she only survived for a few hours. please help me if u have Any eperience with anything u wrote.


Clucky3255

 

[clucky3255]

i am so grateful for all your help!!