fresh game birds?

[sanglier]

Anyone know of a source for unfrozen guinea fowl, pheasant, and other game birds? It'd be nice to not have to always order them frozen from D'Artagnan and pay shipping costs. Thanks!

[noradeirdre]

There's a stand in the Uptown Farmer's Market on Tuesday mornings that sells fresh killed chickens, guinea hens, and quail. OMG so good. I've had the chicken and quail, and just picked up a guinea fowl on Tuesday- haven't had it yet though.- any recipe ideas?

[sanglier]

Thanks so much for the info! I don't get to that market as often as I'd like, but I will now. The guinea fowl I roasted the other night was good but would've been better if fresher, I'd think.

[sanglier]

I roasted my guinea fowl in a 350 degree convection oven for one hour. Rubbed good olive oil all over it, stuffed the cavity with post-sqeezed lemons and tarragon, salt and peppered it, laid two strips of Cochon Butcher bacon across the breasts for 40 of the 60 minutes...came out well, in my opinion. Then again, I'm easy to please...

-----
Cochon Butcher
930 Tchoupitoulas, New Orleans, LA 70130

[sanglier]

noradeidre: Do you know the name of the vendor at the Tuesday market. I scrolled through the vendor list and only saw one vendor who had meat, but it was pork and lamb and only on Saturdays, not Tuesdays, according to the website.

[noradeirdre]

I don't, but they also sell bloody mary mix, pickled onions, and jams and preserves of many sorts. They've been there every time I've been there this season.

[culinas]

I believe his name is Joe Dobie.

And this is by no means official, but I find that Tues., Thurs. and Sat. all usually have Ryals, which often sells goat and lamb meat in addition to their cheeses/milk/yogurt; I *think* most Tues. and usually every Sat. also has had the beef vendor (Pitts? I might be wrong) who also had some pork products a couple weeks ago; Saturdays also have a newer (they just joined this summer) chicken vendor called Coq Aucoin.

[uptownlibrarian]

Yeah, it's Justin Pitts. He also has regular eggs and cool little banty eggs, which I haven't seen anyone else offer.

[sanglier]

Thanks much! I'll load up for bear at the ATM before this Tuesday's market. Better cook my BP-panic-bought oysters/oyster liquor and 12-count shrimp this weekend to make room in the freezer. Oh, the possibilities...