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| steamed guinea fowl |
Killed in the morning, steamed for lunch,
the freshest bird I have for many years. I cook it in the steam oven on a rack
with tray below to catch the drips. With the oven thermometer positioned in the middle of the upper thigh and set to 76˚C, the bird (1.8kg) is
perfectly steamed, around 34 minutes.
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| steamed guinea fowl |
The meat has a mildly "sweet"
flavor, the breast, usually the part I hate, is surprisingly juicy and tender.
The thighs are a little bit tougher than bought ones, obviously my birds walked
a lot.
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