The guineas are settling in and I have already had two days of pleasure watching them. The call of pot rack, or go back is only made by the hens and I heard 2 make the sound yesterday while I was watching them. The rooster only says chi, chi, chi and the hens make that sound too.
When I was a girl we had guineas, they were wild and roosted in the sycamore trees that grew above the old pond. I don't know how long they were around but I remember them as a permit place in my child hood. Eventual they died out and we no longer heard their call around the place.
One time mama cooked one, this only happened once because we couldn't get our hand on them, daddy must have shot that one else how we caught it I can't imagine. The meat is all dark and the bird was tuff as old shoe leather. mama boiled it for hours and we still needed strong teeth to chew the meat.
I plan on trying to raise some Keets this spring and if I do I may try eating guinea again just to say I did it.
4 comments:
I wonder how you could make it more tender? I know on these big chicken breast if you freeze them for about a week and then use them they are more tender.
I love guineas, and I love to hear the racket they make. The last ones I had roamed freely, and they found their way to a neighbor's garden and started pecking his tomatoes. So we butchered them and I pressure-canned them. Perhaps it was the pressure-canning that tenderized the meat, but they surely weren't tough. I couldn't keep guineas with my chickens in the pen because they were mean to the chickens, pecking them until they'd bleed.
I remember the eggs being so hard you could not even crack them..
Glad you are enjoying the guineas. :) Only time I could catch mine was at night, and even then, they were wary.
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