What is the best way to prepare Guinea pig, and how many will it take for a dinner party of six?

Question

Thanks to all of you that got on board with my perverse wanderings. To the rest of you - GO OUT AND BUY YOURSELF A SENSE OF HUMOR.

Answer 1

it takes about one and a helf guinea pigs to make one good sized portion, so all together, I'd suggest nine guinea pigs.

Skin them and cut off the good meat. Throw the rest away. They taste really excellent in this garlic-lime marinade, its available just about anywhere. Let them marinate overnight in the fridge and then grill them. They're great with sugar snap peas!

Bon Apetit!

Answer 2

Depending on how many and what the side dishes are,I'd say 3 for a party of 6. First boil them until they float to the top,remove and let cool. Then take a cheese grater or something similar and remove all hair. After hair removal,rub down with just a little olive oil and sprinkle with garlic powder,salt and pepper to taste. Bake in a 350 degree oven for about 30-40 minutes (any longer will dry them out) and enjoy!

Answer 3

get six well-fed, rounded Guinea-pigs. Put then at the centre of a large round table. Put a large amount of timothy hay on the table. Sit on the chairs around that table with the dinner party and stare at the Guinea-pigs stuffing themselves.
This way you will have 6 well-stuffed Guinea-pigs to look after.
P.S. Are you from Andes?

Answer 4

Fried Guinea Pig (Ayacucho-style)
CUY CHAQTADO

1 guinea pig, de-haired, gutted, and cleaned
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt. Have cold beer on hand.

Answer 5

Cuye (guinea pigs) were originally domesticated for food. They are said to have a taste similar to rabbit, so I imagine any rabbit recipe would do well. They are common in Ecuadorian and Peruvian cuisine.

As far as serving goes, I would provide one cuye per guest
.

Answer 6

Guinea Au Grautin would be the way i would go - allow at least two per person to account for shrinkage.
They are also pallatable baked or deep fried. You could aso try guinea shish-kebabs, in one end and out the other ...

Answer 7

Best to dig a pit like the hawaiian luau... smaller pit, skewer the guineas and place them over an open fire. Probably need twelve or so depending on how you like leftovers. Nothing like a good guinea pig sandwich after the holidays...

Answer 8

The problem is, you need a guinea pig to test out the theory in the first place...paradox.

I'd go with a nice fat badger. I'd say "personally, I'd rather eat beaver," but that would be sophomoric.

Answer 9

With some fava beans and a nice Chianti! 6 should do the trick.

Answer 10

first things first inorder for this little fella to feed six you will need to suff it with a half and half mixture of crushed crackers and squeez cheese. then you wrap it in foil and dig a 4 foot hole in your back yard (3 foot diamater) places hot coals at the botom of the hole then throw in the critter. place the remander of the hot coals on top of him then fill in the hole with dirt(this is for insulation) next you wait for about 6 hours and whala you have an arkansas style pig gini variaty.