Air-Dried Guinea Fowl
Very unusual, a true delicacy, and delicious! Air-dried guinea fowl is a great addition to your appetizer collection. The bird turns out flavorful and distinctive, with a taste close to game - similar to pheasant or wild duck. It doesn’t have to be served with beer; it suits any table.
Updated : 15 January, 2026
Easy
More than 1 hour.
Ingredients
1.2 grams
Game meat
1.5 kilograms
Salt
300 grams
Millet
to taste
Fresh rosemary
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before you start, rinse the guinea fowl under running water and pat dry with paper towels. Cut it lengthwise along the breast.
Step 2
Pour wheat grains into the bottom of the container where you will salt the bird.
Step 3
Pour salt over the wheat and level it evenly across the surface.
Step 4
Lay rosemary sprigs on top of the salt.
Step 5
Place the guinea fowl on the rosemary, back-side down toward the salt, and lay rosemary sprigs on top of the bird again.
Step 6
Cover the bird with salt so there are no exposed spots. Put the tray with the guinea fowl in a cool place for 3 days.
Step 7
After this time, remove the bird from the salt and rinse off excess salt under running water. Pat completely dry with paper towels. Hang the guinea fowl to dry-cure in the refrigerator or in a well-ventilated room for 30 days or longer. After that, the air-dried product will be ready.
Author note
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