|From Guinea fowl|
Today we harvested the guinea fowl that Trent was using to knock down the insect pest population at the farm. They performed their work admirably, but had lately begun to bother the neighbors after plummeting temperatures drove them further afield in search of food. So, it was decided that it was time that they became food themselves.
I'm going to try to cook one tomorrow. As I am struggling against a serious cold and have a load of salami and sausage to make, I'm skeptical that I'll have time to do justice to even one of these birds. All of their muscle tissue is as dark as beef. That means they are going to be tough and need to be cooked "low-and slow" to break down the muscle fibers and connective tissue. At another time, I might have hung the birds in plumage up under the eaves of the barn -heads still attached to necks- and let the natural enzymes in the muscles tenderize the meat -faisanade- like a proper old-school chef. But it's too late for that. The birds (save one) are all decapitated and plucked. Next time, perhaps.