Dried guinea fowl

Name: Dried guinea fowl
Total time: 33 d
Yield: 8
Ingredients: 1.2 g Meat, game; 1.5 kg Salt; 300 g Millet; to taste Fresh rosemary

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.

33

4926

Emily Thomas

Recipe author

Calories

126kcal

Protein

5g

Fat

2g

Carbs

27g

*Nutrition per serving

Ingredients

Servings: 8

1.2g

1.5kg

300g

to taste

Step-by-step preparation

Cooking time: 33 day

STEP 1
Before cooking, rinse the guinea fowl in running water and dry with paper towels, cut lengthwise along the breast
STEP 2
Pour wheat into the bottom of the container in which we will brine the poultry.
STEP 3
Pour salt on top of the wheat, level it over the surface of the wheat
STEP 4
Sprinkle rosemary sprigs over salt
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
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
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