Guinea fowl lefovers

We had more of the pintade for lunch yesterday. Here's what it looked like (according to my telepone's camera). I'm not sure about the colors, even though I've adjusted them in Photoshop. We were certainly happy with the bird itself, however. It was better yesterday than it was on Christmas Day. I made a cream gravy for it, but I'm not posting a photo of the bird with the gravy.

I was just reading about pintades on Widipédia. France is apparently Europe's biggest producer of Guineafowl (as Wikipedia spells the word). It might be the world's biggest commercial producer of pintades. I was interested to see that there's no mention of the food qualities of pintades in French Wikipédia. But here's is a paragraph on English-language Wikipedia about the characteristics of Guineafowl meat that reads:

Guineafowl meat is moist, firmer and leaner than chicken meat and has a slight gamey flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly less food energy per gram. Their eggs are substantially richer than those of chickens.