woolybanana (ex tag) Posted July 16, 2007 Share Posted July 16, 2007 Guinea pigs are eaten in many parts of South America and I know that there is a company in Belgium that produces them both for the table and for inclusion in prepared foods. Many are exported to France. Does anyone have any really good recipes for them other than the standardhttp://www.shelfordfeast.co.uk/guineapig.htmland those few on the web. I thought of something with a light curry sauce might be good.My visitors who have eaten it often say that the meat is very delicate and much finer than rabbit, ostrich or veal. What is your experience please?Is there a commercial market for the meat or would we have to hide it under some highfallutin name or even just incorporate it (without identity) into so many of the things you see and maybe buy in the supermarket at present?You advice would be welcome please. Link to comment Share on other sites More sharing options...
Cassis Posted July 16, 2007 Share Posted July 16, 2007 If serving guinea pig in France, the correct name is "Cochon d'Inde". Therefore your curry suggestion seems entirely appropriate. Link to comment Share on other sites More sharing options...
Pearly Spencer Posted July 16, 2007 Share Posted July 16, 2007 This sounds like a real winner, it is impossible to get a good curry round this area. It would mean that breeders would need to try and breed some that don't look quite so cute.regardsPearly Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 16, 2007 Author Share Posted July 16, 2007 You just breed the longer legged, giant version (that is the true South American one) which is not so nice and will take your fingers off given a chance. They have much more meat than rabbits this type and are much less prone to disease etc. They also grow nicely on just about anything. In fact a friend of mine works in the local rabbit abbatoir and he tells me, though with slight hesitation as it is not generally known, that they are dealing with more and more gpigs. he reckons much of the meat you see as rabbit could be gpig. He says just use rabbit recipes and I must say they are quite good, though the Belgian ones are better, but I think they kill the flavour of the meat which, as I said, is finer than rabbit.We have put a few in the freezer and they are lovely smoked so I have discovered. Given their breeding rate I should be able to take orders in the spring. Link to comment Share on other sites More sharing options...
powerdesal Posted July 16, 2007 Share Posted July 16, 2007 You mean they carry on breeding in the freezer? [:P] Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 16, 2007 Author Share Posted July 16, 2007 Wish they did but they outbreed rabbits.Would like to find good table name for the meat. Filet de lapriot, filet de lapron, filet de muscard, filet de lapin d'inde? Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 16, 2007 Author Share Posted July 16, 2007 By the way, part of the purpose of this thread, we are going to be visiting markets in various parts of France as part of a publicity campaign with our canard d'inde on a stick (bit like turkey twizzlers really) and brochettes. So, please come along and try. And I'll be finishing a web site for orders when we have enough quantity to deliver. We have a freezer van. Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 24, 2007 Author Share Posted July 24, 2007 Well, curried cochon d'inde goes a treat. We also managed to barbecue a couple in spatcocks. That really brings out the flavour. Roast and eaten cold is perhaps my favourite though my wife prefers she might be able to smoke a few. Don't over spice them or you will lose their essential flavour. Link to comment Share on other sites More sharing options...
Cassis Posted July 24, 2007 Share Posted July 24, 2007 [quote user="woolybanana ex tag"]she might be able to smoke a few.[/quote]Please do not do this before driving as it can impede reaction times and is probably illegal. Link to comment Share on other sites More sharing options...
Pearly Spencer Posted July 24, 2007 Share Posted July 24, 2007 I find that it improves the flavour if the fur is removed first, oh and any little cute little ribbons or bows.regardsPearly Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 24, 2007 Author Share Posted July 24, 2007 You got the book of recipes ok Pearly? let me know what you think.Remember to remove the squeak too. Link to comment Share on other sites More sharing options...
Dick Smith Posted July 24, 2007 Share Posted July 24, 2007 Do you mean the cochon's, or do you habitually eat them in a state of undress?Your previous avatar didn't show any cute ribbons or bows, and as for the dog... Link to comment Share on other sites More sharing options...
LEO Posted July 24, 2007 Share Posted July 24, 2007 woolybanana wroteYou just breed the longer legged, giant version (that is the true South American one) which is not so nice and will take your fingers off given a chance. They have much more meat than rabbits this type and are much less prone to disease etc. They also grow nicely on just about anything. In fact a friend of mine works in the local rabbit abbatoir and he tells me, though with slight hesitation as it is not generally known, that they are dealing with more and more gpigs. he reckons much of the meat you see as rabbit could be gpig. He says just use rabbit recipes and I must say they are quite good, though the Belgian ones are better, but I think they kill the flavour of the meat which, as I said, is finer than rabbit.We have put a few in the freezer and they are lovely smoked so I have discovered. Given their breeding rate I should be able to take orders in the spring. Do they taste better than a Hamlet?Leo Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 24, 2007 Author Share Posted July 24, 2007 Rub them over with a bit of grass first and let them marinate a few hours, then roll tightly and smoke. You will see the end of Paradise Link to comment Share on other sites More sharing options...
Cassis Posted July 25, 2007 Share Posted July 25, 2007 What Pearly forgot to mention is that you should reserve the ribbons and bows and use them to garnish the dish - presentation is almost as important as the actual cooking of this delicacy. Link to comment Share on other sites More sharing options...
Pearly Spencer Posted July 25, 2007 Share Posted July 25, 2007 [quote user="woolybanana"]You got the book of recipes ok Pearly? let me know what you think.Remember to remove the squeak too.[/quote]Thanks Wooly, I have the book and I am now onto more adventurous recipes, I will be out shopping today for a large pan for the cow, if things get deperate then I will give Dan a call. By the way do you have a copy of the 'Composting Toilets for Parrots' book as I am having terrible trouble getting them (the Parrots) to flush.regardsPearly Link to comment Share on other sites More sharing options...
Cassis Posted July 25, 2007 Share Posted July 25, 2007 [quote user="Pearly Spencer"] By the way do you have a copy of the 'Composting Toilets for Parrots' book as I am having terrible trouble getting them (the Parrots) to flush.[/quote]Have you checked that they can actually grasp the handle with their beaks? Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 25, 2007 Author Share Posted July 25, 2007 The secret is to put essence of apple on the handle, then they will flush with a will. Cost a fortune in water. However don't let the cat use the loo at the same time. They are terrified the parrots will nip their nellies and get all constipated. Which is how you can tell a cat that lives in the same house as a parrot. It walks with its back legs crossed. Link to comment Share on other sites More sharing options...
Renaud Posted July 25, 2007 Share Posted July 25, 2007 Wooly - you haven't eaten the cat yet then? Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 25, 2007 Author Share Posted July 25, 2007 No cat. Too risky. Link to comment Share on other sites More sharing options...
Cassis Posted July 25, 2007 Share Posted July 25, 2007 I reckon a big guinea pig could take a big cat. Not a big cat as in tiger or lion. Big cat as in fat domesticated useless lump of fur. Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 25, 2007 Author Share Posted July 25, 2007 The South American ones we use are bigger than a cat and can be quite savage. Big like a ragondin and as vicious. Link to comment Share on other sites More sharing options...
Cassis Posted July 25, 2007 Share Posted July 25, 2007 [quote user="woolybanana ex tag"]Big like a ragondin and as vicious.[/quote]Do you mean "delicious" rather than "vicious"? Our ragondin paté is superb. Link to comment Share on other sites More sharing options...
Chauffour Posted July 25, 2007 Share Posted July 25, 2007 i know a restaurant in italy where you can order cat meat, disguised as rabbit meat. (advanced orders only) Link to comment Share on other sites More sharing options...
woolybanana (ex tag) Posted July 25, 2007 Author Share Posted July 25, 2007 [quote user="Cassis"][quote user="woolybanana ex tag"]Big like a ragondin and as vicious.[/quote]Do you mean "delicious" rather than "vicious"? Our ragondin paté is superb.[/quote]Cochon d'inde paté is stunnigly tasty. But both the live cochon and the live ragondin can be very vicious. Link to comment Share on other sites More sharing options...
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