Deliciously Unique: Dried Guinea Fowl

Very unusual, a real delicacy, delicious! Dried guinea fowl is a good addition to your collection of appetizers in your recipes. The bird turns out to be very tasty and unusual and is close to the taste of game. Similar to a pheasant or wild duck. In general, it does not have to be consumed with beer; it goes well with any table.
cook time: 792h
Noah Merrick
Deliciously Unique: Dried Guinea Fowl

Nutrition Facts (per serving)

56
Calories
1g
Fat
12g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Salt 1.5 kg
Millet 300 g
Fresh rosemary to taste
Meat, game 1.2 g

Recipe instructions

Step 1

Step 1
Before cooking, rinse the guinea fowl in running water and dry with paper towels, cut lengthwise along the breast

Step 2

Step 2
Pour wheat into the bottom of the container in which we will brine the poultry.

Step 3

Step 3
Pour salt on top of the wheat, level it over the surface of the wheat

Step 4

Step 4
Sprinkle rosemary sprigs over salt

Step 5

Step 5
Place the guinea fowl on the rosemary with its back side facing the salt, on which we again place the rosemary sprigs

Step 6

Step 6
Then we cover the bird with salt so that there are no bare spots. Place the baking sheet with the guinea fowl in a cool place for three days

Step 7

Step 7
After this time, remove the bird from the salt and rinse it in running water to remove excess salt. Wipe dry with paper towels. We hang the guinea fowl to dry in a refrigerator or a ventilated room for thirty or more days. After this time, the dried product will be ready

Additional rubrics

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