GOOD FOOD Guineafowl Puff
HUNTING GUINEAFOWL IS fun, and to be successful, is best undertaken with a group of hunters. It verges on a military-style operation. You need to know where the guineas are; have knowledge of the terrain; what possible escape routes will be used; and for all the hunters to have a good understanding of the tactics to be employed. Discipline is required, not only of the hunting dogs, but of the hunters too. Collectively, guineafowl are extremely clever, devious and prone to do the unexpected.
One important trick we hunters have up our sleeves, is being able to predict the direction the birds are likely to fly when disturbed, and to place enough hunters under their line of flight. While all birds have excellent sight, guineas also have excellent hearing. It is therefore important for hunters to move into position out of sight, and to do so quietly. When everyone is in position, and the birds have been flushed, the hunters stand either in the shade or behind a small bush or tree, and do not move. You will be amazed at what distance guineafowl can see the glint of sunlight off shotgun barrels or the reflection of a face and then swerve out of shotgun range.
Guineafowl are easy to shoot because they are big and fly slowly. With a bit of practice they are not difficult to hit, but don’t be surprised at how often experienced hunters are humbled by this bird.
In open grassland you can walk the birds up. When a flock flushes, usually out of shotgun range, there are often a couple of birds that rely on their camouflage to keep them safe under a bush or a tuft of grass. An experienced dog will quickly find such birds, and either flush or point them. Without a dog, you will have difficulty finding all the birds. My advice is that you walk very slowly through the area, stopping every couple of paces. When you are moving, the birds feel safe, but when you stop they get nervous, and often flush behind you.
When cooking guineafowl, the breasts often have lead shot in them, or the tissue is bruised. To make use of this meat, simply cut out the bloody areas and use recipes that slice or cube the remaining meat. So doing also shortens the cooking time. The following recipe is a quick and easy dish to serve around the braai or plated as a starter. The combination of the puff pastry, apple and onion gives the dish a savoury flavour with just a hint of sweetness.
INGREDIENTS
▪ 2 guineafowl breasts
▪ 1 small onion, finely chopped
▪ 1 apple, finely chopped
▪ 1 clove garlic, finely chopped
▪ fruit chutney
▪ olive oil
▪ salt and pepper
▪ 1 roll puff pastry
▪ 2 teaspoons flour
▪ 1 egg, beaten
▪ non-stick cooking spray
METHOD
Place the roll of puff pastry on a floured surface and fold it in half to double the thickness. Roll out gently. Cut out circular pieces of pastry using a pastry cutter or a glass. Paint with the beaten egg. Place on a tray treated with non-stick cooking spray in a 200°C oven for 20 minutes, or until brown. Remove and allow to cool.
Place one guineafowl breast on a cutting board and hold it with your fingers. Using a sharp knife, slice through the breast so that you have two more-or-less equally thick pieces of meat. Remove the tendons and slice across the grain of the meat, cutting it into strips. Place in a bowl with the olive oil, salt and pepper. Mix with a fork to ensure that all the meat is coated. Place in the fridge for an hour or two.
Using a hot pan, fry the onion in olive oil for a minute or two. Add the meat and fry for a minute, then add the apple and garlic. Continue to turn for a further two to three minutes. When the meat has cooked through, remove from the pan, testing the thickest slices. Do not overcook.
If necessary, lightly flatten the top of the pastry rings. Spread with a spoon or two of chutney. Place the guineafowl mixture on top and serve.
n My book, South African Gamebird Recipes is available from Safari Outdoor branches. If you would like a signed copy, email me at lesliej375@ outlook.com. They sell for R350, plus
an overnight courier fee of R99.