Wednesday 13 October 2004 1.03pm
I stopped myself from posting several suggestions for guinea pig recipes last night, but on reflection........
The most obvious thing to do would be to utilise rabbit recipes: guinea pig with Mustard
sauce maybe, or perhaps guinea pig stew:
1 jointed guinea pig (obviously you can get your butcher to this for you)
Prunes - 12
Dry cider - 450 ml (¾ pint)
Onions - 2 medium, sliced
- 2 tbsp
Bay leaves - 4
Water - 450 ml (¾ pint)
Plain flour - 4 tbsp
Vegetable oil - 2 tbsp
Butter - 15g (½ oz)
Parsnips - 450g (1 lb), peeled and cut into chunks
Red kidney beans - 400g (14 oz) can, drained
Rinse and dry the guinea pig joints. Put in a large bowl with the prunes, cider, onions, mustard, bay leaves and water. Stir gently to mix. Cover tightly and refrigerate overnight.
Pre-heat oven to 180 °C / 350 °F / Gas 4.
The next day, lift the guinea pig joints out of the marinade and dry. Toss the joints in the flour. Heat the oil and butter in a large flameproof casserole, add the joints and fry until brown.
Sprinkle any remaining flour into the casserole. Pour in the marinade, reserving the prunes. Add the parsnips. Bring to the boil and cover tightly.
Bake for about 40 minutes. Add the prunes and beans, cover again and bake for a further 20-30 minutes or until everything is tender.
Now I know some of you may be a little squeamish about eating a guinea pig, but you can easily substitute it for a cat, or any other small cute, fluffy creature really.