I often use this recipe when out hunting. It is simple and quick, very tasty and can be served as a starter on toasted bread, or if you have enough birds, as the main meal together with a salad. The most time consuming part of this recipe is removing the breasts, and slicing up the ingredients. The cooking is done in a matter of minutes.
Everything tastes better in the bush, and serving at least a portion of the morning’s bag is what hunting is about. Clients always enjoy tasting the fruit of their labor, and why bother to hunt and not utilize what nature has give us?
The first question hunters ask as they see me cleaning the birds is what about the hanging and maturation of the meat. Well the proof is in the eating. Of course, allowing the enzymes within the meat to do their work ripens the meat, making it softer and tastier. This takes a couple of days, at best. The trick with fresh birds is threefold: Firstly to use freshly shot birds that have not yet stiffened, secondly to use breast meat that has not been bruised and bloodied by shot, and thirdly, not to overcook. The last cannot be stressed enough. The meat will become stringy, tough and dry if cooked too long.
How much chilli to add is always a contentious issue. The Scoville Scale measures the pungency of chilli peppers, and people who regularly eat spicy food have the ability to progress up this scale. Their tolerance of capsicoids increases, and what will have some sweating and reaching for a glass of cold milk will hardly be noticed by others. Does the addition of chilli mask the flavour of the guineafowl you ask, and the answer depends on your taste buds. My personal view is that he who cooks determines the heat. When I cook I like to taste the chilli, and a light sweat on my temples only adds to the ambiance.
Ingredients
4 guineafowl breasts off the bone, enough for 12 servings
2 teaspoons curry powder
1 chilli, deseeded and chopped fine
2 tablespoon olive oil
2 gloves garlic, chopped fine
1 knob ginger, chopped fine
1 medium onion chopped fine
salt and freshly ground black pepper to taste
1 loaf French bread, sliced and toasted over hot coals
Chutney
Method
The secret to this dish is to have enough heat, stir continuously and have a taster or two.
Slice the guinea breasts across their breadth, into more or less equal thickness. Heat the oil in a wok. When the oil is hot, add the curry powder, salt and pepper to release the flavour. Then add the onions, chilli, garlic and ginger, stirring regularly ensuring the onions are coated with the oil and spices. As the onions begin to change colour, add the guinea breasts. Keep stirring, ensuring that the meat is separated and well coated by the oil/onion/spice mixture. Taste, adding salt if necessary, and when it is just cooked, remove from the pan.
To serve, place a teaspoon of chutney on each slice of toast, add the guineafowl, and serve.
Signed copies of Everyday Venison and South African Gamebird Recipes, by Leslie van der Merwe, are available from www.gamechef.co.za
