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  1. #1
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    May 2014
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    Default Francolin and Guinea Recipes

    Im looking for recipes for Francolin and guinea fowl. Is there a thread already started on this or can someone assist? Maybe post recipes here?

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  2. #2
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    Feb 2018
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    Default Re: Francolin and Guinea Recipes

    Francolin are great cooked as flatties over an open fire, better than chicken, imho. Guineas I debone, coat in floor and deep-fry. They also make for outstanding substitutes in chicken mayo salads. Many others, drop me an email if you would like me to send you a few. alex@octav.net

  3. #3

    Default Re: Francolin and Guinea Recipes

    Quote Originally Posted by Southpaw View Post
    coat in floor
    Obviously a typo, but this one made me laugh
    New method in tenderising?

  4. #4
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    Default Re: Francolin and Guinea Recipes

    I'm going to leave it. Makes things interesting :P

  5. #5
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    Dec 2010
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    Boland
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    Default Re: Francolin and Guinea Recipes

    You put the guineafowl on a brick in the oven...

  6. #6
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    Default Re: Francolin and Guinea Recipes

    Quote Originally Posted by Southpaw View Post
    Francolin are great cooked as flatties over an open fire, better than chicken, imho. Guineas I debone, coat in floor and deep-fry. They also make for outstanding substitutes in chicken mayo salads. Many others, drop me an email if you would like me to send you a few. alex@octav.net
    gonna try the francs on an open fire...thanks. Will marinade them beforehand

    Sent from my SM-T835 using Tapatalk

  7. #7

    Default Re: Francolin and Guinea Recipes

    Quote Originally Posted by Pirate View Post
    You put the guineafowl on a brick in the oven...
    And then eat the brick ?

  8. #8
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    Sep 2008
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    Default Re: Francolin and Guinea Recipes

    Quote Originally Posted by Luker View Post
    And then eat the brick ?
    I was just about to respond with that hahahahahaha

  9. #9
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    Aug 2010
    Location
    Port Elizabeth
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    Default Re: Francolin and Guinea Recipes

    Francolin seem edible even nice, but Guinea fowl ???? they are evolution at its pinnacle, inedible.
    A Indian chap once told me Guinea fowl are outside meat - you cook them on a fire outside because its too expensive to coo on gas or electricity for 3 hrs.
    He said cook the Guinea fowls for 2/3 hrs and then let cool - you then treat it and cook it again like you would a raw fowl.The rest you freeze and defrost when needed and same thing - like a raw fowl.

  10. #10

    Default Re: Francolin and Guinea Recipes

    Quote Originally Posted by marshy View Post
    I was just about to respond with that hahahahahaha


    Ducks taste much better

    062.jpg

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