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Forums10
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Mar 29th, 2024
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Joined: Aug 2011
Posts: 704 Likes: 1
Sidelock
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OP
Sidelock
Joined: Aug 2011
Posts: 704 Likes: 1 |
Does anyone have any Chukar recipes that they can share?
Thanks in advance!
Cheers!
Last edited by 1cdog; 11/22/16 12:21 PM.
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Joined: Mar 2002
Posts: 2,857 Likes: 384
Sidelock
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Sidelock
Joined: Mar 2002
Posts: 2,857 Likes: 384 |
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Joined: Feb 2008
Posts: 711
Sidelock
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Sidelock
Joined: Feb 2008
Posts: 711 |
Bake @350 with cream of chicken soup(No water) for 40 minutes. Put a can of sliced water chestnuts in before baking. Yumm. Just had it on Sunday. JW
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Joined: Sep 2003
Posts: 2,189 Likes: 18
Sidelock
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Sidelock
Joined: Sep 2003
Posts: 2,189 Likes: 18 |
Its been a few seasons now since I've taken any Chukar, but the most memorable meals were two dif. occasions the bride prepared them En papillote. One was using a recipe much like used to be served at the Cadillac Bar & grill in Nuevo Laredo for red snapper w/a Newberg type sauce & the other was more of a plain Kosher salt & fresh cracked black pepper w/black current glaze & a bit of sage.
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Joined: Mar 2002
Posts: 3,087 Likes: 334
Sidelock
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Sidelock
Joined: Mar 2002
Posts: 3,087 Likes: 334 |
Use this. I just posted it over on the SSMBBS. Also, subscribe to Scott Rea's website, it's a great source of videos on rustic game and non-game cooking, as well as butchery and vintage food-related historical videos. Very entertaining guy, https://www.youtube.com/watch?v=ZmR3ua12Ga0JR
Last edited by John Roberts; 11/23/16 11:44 AM.
Be strong, be of good courage.
God bless America, long live the Republic.
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Joined: Dec 2006
Posts: 1,521 Likes: 20
Sidelock
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Sidelock
Joined: Dec 2006
Posts: 1,521 Likes: 20 |
Try dredging the breasts in seasoned flour, browning lightly on both sides in bacon grease, sticking the browned breasts in a covered casserole with sliced mushrooms, and covering the breasts with cream of mushroom soup (the condensed kind) and about half a soup can of dry white wine. Bake 30-35 minutes at 350. Serve over rice or with mashed potatoes and roasted asparagus. Really good.
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Joined: Jan 2002
Posts: 623 Likes: 1
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 623 Likes: 1 |
Chukars have a very delicate flavor as do ruffed grouse. I never cook them with anything that will take over the flavor...like bacon or most condensed soups...unless you want to completely change their flavor.
I often saute boned fresh chukar meat along with green onions zuccini and a small amount of bell pepper. Cook over medium high heat in a stick proof skillet or using Pam spray or equivalent (canola oil). The meat should be cut into strips of equal size and cooked until JUST DONE. When the pink goes away in the center of the meat, it's just done. Salt pepper and parsley lightly. Enjoy...you will love it!
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Joined: Aug 2011
Posts: 704 Likes: 1
Sidelock
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OP
Sidelock
Joined: Aug 2011
Posts: 704 Likes: 1 |
Thanks for all of the great recipes and ideas!
Happy Thanksgiving to everyone!
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Joined: Sep 2007
Posts: 2,814 Likes: 1
Sidelock
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Sidelock
Joined: Sep 2007
Posts: 2,814 Likes: 1 |
+10 on that....Soaking stuff in soup? NO!
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Joined: Mar 2002
Posts: 2,857 Likes: 384
Sidelock
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Sidelock
Joined: Mar 2002
Posts: 2,857 Likes: 384 |
use the least amount of seasonings, chucker are great tasting game birds that because of the light taste will be overwhelmed by to much seasoning.i have cooked with flour coating salt pepper in olive oil or a light oil.and do not over cook
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