Dried guinea fowl

Very unusual, a real delicacy, delicious! Dried guinea fowl will complement the collection of snacks in your recipes quite well. The bird turns out to be very tasty and unusual and is close to the taste of game. It looks like a pheasant or a wild duck. In general, it is not necessary to drink with beer, it is suitable for any table.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Meat, game

1.2

Salt

1.5

Millet

300

Rosemary fresh

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 7 % 1 g

Carbohydrates 80 % 12 g

56 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 33 d

Step 1:
Before cooking, rinse the guinea fowl in running water and dry with paper towels, cut lengthwise along the breast
Step 2:
At the bottom of the container in which we will salt the bird, we pour out wheat
Step 3:
Pour salt on top of the wheat, level it on the surface of the wheat
Step 4:
Lay out rosemary sprigs on salt
Step 5:
On rosemary we spread the guinea fowl with the back part to the salt, on which we lay out the rosemary sprigs again
Step 6:
Then we cover the bird with salt, so that there would be no exposed places. We put the baking tray with guinea fowl in a cool place for three days
Step 7:
After this time, we take the bird out of the salt, wash it in running water from excess salt. Wipe dry with paper towels. We hang the guinea fowl to dry in the refrigerator or a ventilated room for thirty or more days. After this time, the dried product will be ready

The most unusual feature of this recipe is the use for cooking guinea fowl. This rather rare bird of the African breed is rapidly breaking into the shelves of elite supermarkets and for cultivation on private farms, so that lovers of delicacies and game can feast on it. Yes, yes, it is game. Because guinea fowl meat tastes very similar to pheasant meat, to the meat of wild breeds of birds. The taste of dried game will depend on the spices that you use. I used rosemary, it can be replaced with oregano or thyme. It is not necessary to dry the bird in the refrigerator. It is very good and convenient to dry meat according to the principle of drying geese by Tatars in the attic. The main thing is to comply with the conditions of a constant draft. The salt in the recipe should be used medium-ground, you can not use fine salt, as the product will be salted. In order for the bird not to "bathe" in the liquid that the salt will take over, I use wheat. She will absorb it and will not have to change the wet salt for a new one.