Who Eats Guineas????

[Me & My Peeps]

Quote:
Ive never had Guinea but, I DO know that you just cant mess anything up by putting bacon on it!! You could put bacon on Pineapple upside down cake - and it would be awesome LOL

 

[RAREROO]

Me & My Peeps :

Quote:
Ive never had Guinea but, I DO know that you just cant mess anything up by putting bacon on it!! You could put bacon on Pineapple upside down cake - and it would be awesome LOL

haha I normally wouldnt argue with that but I put bacon and orange slices on that duck I cooked and I still didnt like it. But like I said I dont really care for the taste of red meat like deer meat, but my dad fixed deer meat one time and he either stuffed or wrapped bacon around it, maybe both I dont remember, but it was OMG good. But I still didnt like the duck that was cooked with bacon, and bacon usually makes anything good. Have any of you ever had chocolate covered bacon ? Now that is AWESOME !!!!! I just tried it a couple weeks ago. Its like the best two foods in the world combined.​

 

[RAREROO]

Quote:
Yep I have also heard that Guineas are poor mothers espcially on free range becuase they take their chicks out early in the mornings through the dew cover grass and the keets get wet and cold and die.

And yeah when a bird is raised by another type of bird, they usually grow up thinking they are that kind of bird. I had bought two pekin ducklings way back when and they were my first ducks. A snake killed on of them so I had to raise the other one with the chickens and she grew up thinking she was a chicken. She wouldnt go in water for anything and she let the rooster"breed" her.

If I try one for Christmas it will proably just be regular pearl and I would buy it a week or two before hand and fatten it up a little hopefully. Then if I like it and think it would be worth it, I would get regular pearls or maybe french if I can find them. They are so dang noisy though and I dont know if I could put up with them enough to raise them. We get enough noise from the geese, ducks, and turkeys.

 

[pascopol]

Quote:
Guinea meat is lean game meat and you have to treat is as such. (Proper cooking process)
Young birds are more tender than older (would you roast year old rooster?).

I take Guinea meat over chicken or pheasant meat every time.

French are very fond and appreciative of guinea meat. We may make fun of French but they surely know their food!

Most Americans eat chicken or turkey (on occasion) and most of Americans are close minded about it.

Personally I quit eating chicken meat after I indulged in quail, chukars, ducks and guineas.

Chicken meat is for masses.

Game birds meat is for those who demand better tasting and healtier diet. (less fat and since you have to raise gamebirds yourself, you get healtier and better quality nutrition).

 

[Katy]

I ate them as kid growing up.....they are a lot like pheasant. More dark meat than a chicken. We always browned the peices like fried chicken and then added water and let it simmer for a while.

 

[pattypenny]

some cafes sell guinea and call it pheasant, they are dark meat. We had a flock when I was a girl growing up in the ozarks, they were wild and brother got a 22 for christmas he finally shot one we cleaned it and mama cooked it. It must have been old cause it was so tuff we could hardly eat it and we were always hungry so it was really tuff. we never killed another. I think if the bird wasn't too old it would be ok, I read they have more of a game taste. I roasted a duck once it was good. my son killed it and I roasted in in foil . I drenched it in orange juice before wrapping it tight in foil. was good.

 

[sourland]

Guinea meat is a lot like pheasant. Gamier, more textured (some would call it tough) and darker than chicken with little if any differentiation between leg and thigh and breast meat. I used to like it very much, but I also like duck. If you found duck to be too tough for your liking, you might feel the same way about guinea fowl. I probably haven't eaten any in more than 40 years.

 

[Chickhick]

We had guineas when my kids were younger and we butchered some. They tasted great! My oldest daughter, (who is now incidentally in culinary school) keeps begging me to add guineas to the chicken flock I now have because she still remembers how wonderful those guineas tasted!

 

[msdoolittle]

I just ate one tonight, as a matter of fact.

They were about 9 months when we butchered (we butchered last year). The breast meat is surprisingly white but is still very juicy...unlike a commercially purchased chicken, IMHO. The leg and thigh meat...at least in these birds...was far too dark for my taste (and I love dark meat usually), but, not wanting to waste the meat, I chopped it with the breast meat and made 'chicken salad' from it and I did enjoy that.

I made 2 in the rotisserie and one as a roaster. Very good, very juicy, and flavorful.

 

[zazouse]

Quote:
I have always used the trem dressing when the animal is bled out, internal contents removed and hide or feathers are removed.

And processing is when the animal is cut and parts are proccesed for different uses such as sausage,steaks,roast etc..

I love guinea fowl meat.