Pintade (Guinea fowl ?)
I bought a pintade, it weighs 1 kg.
Could I use a brine to make it more tender?
What should I use to flavor it?
Any suggestions on how to cook it after?
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A brine could be used to add flavor...as for what to flavor it with, I suggest watching the lesson on Brining...here you will see that you can add whichever kinds of flavorings that you like. For you first time maybe keep it simple, maybe some thyme and juniper berries.
As for cooking it the guinea fowl, the forum is not exactly the place for this as it is essentially just sentences with words, rather than precise methodology and series of techniques, which can create too many variables in your outcome. Perhaps we will cover some of this down the road in the cooking school.
Good luck Solange! Cheers.