Guinea Fowl (2007-07-30)
I sprinkled salt, pepper, a bit of garlic powder and Ex VOO on the
fowl's surface and put it in a pan before placing it over charcoal with
the lid on. I don't know the time or temperature needed to cook
it and was too lazy to google it. After 90 minutes the charcoal
died down and that's when I figured the bird's done too.
The bird was indeed fully cooked with the legs done perfectly but
the breast verging on a tad dry but not too bad. The guinea fowl
definitely didn't taste like chicken but not quite like a duck would
taste. It has a mild gamey flavor which I find interesting.
Now that we've tasted guinea fowl, our curiosity is satisfied. I don't think I'll be paying three times as much as a chook to get it again. I'd rather eat duck which costs the same.
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