Here is our special thread just for Chuckar Recipes. Please feel free to add any that you have.
2 chuckar breasts Fresh garlic Black pepper 7-8 juniper berries Paprika Sage Thyme Flour 2 cups brandy Oil-butter (50-50) for frying Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook. Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.
1 - 2 chuckar, skinned and boned 1 onion, chopped 1 cup celery, chopped 2 cups water 1/2 cup margarine 1/2 cup flour 2 cups milk 3 - 4 chicken bouillon cubes 1 1/2 tbsp. Schilling Salad Supreme Salt Pepper Soak chuckar overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.
1 chuckar, cut into serving pieces Flour Salt Pepper 1 cup sour cream 3 tbsp. dry onion soup mix 1/2 cup milk Coat bird with flour; salt and pepper to taste. Brown chuckar in hot fat. Combine cream, soup mix, and milk; pour over bird. Cover and bake at 350 degrees F. for 1 hour or until tender.
1 - 2 chuckar 1/2 cup margarine 1 can beef broth 1/2 can water 2 tbsp. flour 1/4 cup margarine 1 tbsp. soy sauce Onion Green pepper Tomato, cut into chunks Cooked rice, white or wild Salt Pepper Clean and skin chuckar. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.
2 chuckar breasts 1 tsp celery salt 1/4 cup butter 6 green onions, chopped 1/2 cup ham, diced 1 cup light cream 1/2 cup chicken broth 2 tbsp. sherry wine 1 tbsp. chopped parsley Salt Pepper Rub chuckar breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.
4 grouse 4 orange slices, peeled and seeded 4 slices bacon 1/4 cup butter, melted 1 orange peel, grated 2 tbsp. orange juice 1 tsp. lemon juice Parsley, chopped Salt Pepper Sprinkle chuckar inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place chuckar breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy, and baby brussels sprouts.
12 Chuckar breast 4 ounces monterey jack cheese 3 medium jalapeno peppers 12 thin slices smoked bacon Heat enough water to cover Chuckar breasts. When water begins to boil, add Chuckar for 6 minutes. Remove from water and let cool. Slide meat from breast while holding on to breast bone (2 pieces). Place a piece of the cheese and jalapeno together with the breast meat (2 pieces), then wrap firmly with a piece of bacon and toothpick to hold together. heat peanut oil to 350F. Place Chuckar in bowl with cold milk in it. then dredge through seasoned flour, shake off excess and place in hot oil for about 2 minutes. Drain on paper towels , let cool, then serve.
10 Chuckar breasts, skin removed 2 eggs 1/4 c. heavy or whipping cream 1-1/2 c. plain bread crumbs 2 packets Goya Sazon 2 tbls. garlic and herb seasoning (salt free made by schilling) Salt & Pepper to taste (if necessary) Vegetable Oil Fry pan In a small bowl, beat the eggs and heavy cream together until the mixture is smooth. Add the Chuckar breast and allow them to soak while you prepare the rest of the recipe. In a shallow bowl (I use a pie plate), combine the bread crumbs, Goya Sazon, and garlic and herb seasoning and mix well, set aside. Pour enough oil into the fry pan to create a 1/4 to 1/2 inch thick layer in the pan. Place over medium heat until hot. In the meantime, start dipping the breasts in the bread crumb mixture and coat well. When the oil begins to swirl in the pan it is ready. Fry the breasts about 2-3 minutes each side. The breasts will be medium to medium-rare and probably a little bloody. Cook them any longer and they will come out dry and chewy. Enjoy!!
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