Be Fair To This Fowl

(Page 4 of 4)

July/August 1982
By Jonathan Erickson 
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In conclusion, whether you decide to raise guineas or not, I hope that now—having learned a bit about them—you won't think quite so badly of the birds next time they try to chase you down the road. After all, they're just doing their best to protect their homestead and the people who happen a to live there. With this knowledge in mind, perhaps you'll find it easier to be fair to the funny fowl!

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What's Gookin'?

The tender, dark meat typical of guinea fowl—which has a slightly wild flavor similar to that of quail or grouse—is a delicacy fit for a queen. It tastes best when prepared according to a recipe for quail or Cornish game hens.

Here's a simple one to start with: Stuff the dressed fowl with cooked and seasoned brown or (better yet!) wild rice... and brush it with butter... and dredge it in flour... and finally, bake the bird at 350 degrees Fahrenheit for about 45 minutes or until it's golden brown (be sure to baste it frequently).

This recipe makes a sumptuous main dish for a family of four. Serve it up with pan gravy and fresh vegetables, and enjoy all the "compliments to the chef" that are sure to be forthcoming!

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