Not just for the birds
According to our blog stats, we get hundreds of hits and searches for chukar and upland bird recipes every month. I have no excuse, but we haven't posted a new recipe on here for a while; it's been about five years to be exact. Thanks to Peat, Angus, Bob, and on good days when I …
For the past five years, at the suggestion of a biologist friend of mine who's been bird hunting since the days of the Ottoman Empire, I've been aging my birds in the fridge for 2-3 weeks. I put them in my bag during the hunt, stick them in the garage fridge when I get home, …
Last week while searching for a recipe, I found an old crinkled recipe clipped years ago from a magazine.  The original recipe, courtesy of Al Roker, uses chicken coated with a  pecan-cornmeal crust and then oven-fried. Recently, we've thought about the strangeness of chukar hunting. Al Roker and chukar in the same sentence, now that's …
This is our upland game bird recipe modification of the classic Italian dish. 16 fresh sage leaves 8 large, thin slices prosciutto 8 chukar breast halves (4 whole breasts) 4 tablespoons all-purpose flour ½ teaspoons freshly ground black pepper 2 tablespoons olive oil 4 tablespoons butter ¾ cup sweet Marsala wine 2 tablespoons capers in …
Continue reading "Chukar Marsala with Capers and Sautéed Spinach"
I must admit that after yesterday's opening day take of two Lilliputian-sized Hungarian partridges I wasn't all that excited. When we got home I put them in the fridge without even really looking them over, much less cleaning them. I usually hang my birds for a while, but it's not really cool enough to do …