Post by HighCotton on Feb 19, 2010 22:43:43 GMT -5
When guiding upland hunts, I get asked this question a lot (with a few comments besides):
"What is the best way to cook these pheasant, chukar, and quail? My wife won't touch the stuff."
So I figured I'd post a quick note here for an easy option for cooking these birds.
Most birds are simply breasted, soaked in salt water over night and then cleaned and rinsed well. Crock pot the birds on low all day (8-10 hours) simply using about a cup of water, a pack of Lipton onion soup mix and a couple of chopped onions for equivalent of 6 chukar breasts. The meat will fall off the bone. You can chunk it up, refrigerate it and reheat it or use it in various other recipes. We make a fair amount of chukar salad by simple adding mayo. Tonight, I made chunked Pheasant omelettes with fresh free range eggs, spinach and cheese. A few weeks ago my wife made some Chukar Paprikash using my Hungarian grandmother's recipe from the old country. Lots of uses, but I've found the main deal is to crock 'em first. I had one hunter call me back the other day just to say he and his boy got home and just took the birds out of the pot, peeled off the meat, dipped them in ranch sauce, and chowed down . They never made it to the fridge!
"What is the best way to cook these pheasant, chukar, and quail? My wife won't touch the stuff."
So I figured I'd post a quick note here for an easy option for cooking these birds.
Most birds are simply breasted, soaked in salt water over night and then cleaned and rinsed well. Crock pot the birds on low all day (8-10 hours) simply using about a cup of water, a pack of Lipton onion soup mix and a couple of chopped onions for equivalent of 6 chukar breasts. The meat will fall off the bone. You can chunk it up, refrigerate it and reheat it or use it in various other recipes. We make a fair amount of chukar salad by simple adding mayo. Tonight, I made chunked Pheasant omelettes with fresh free range eggs, spinach and cheese. A few weeks ago my wife made some Chukar Paprikash using my Hungarian grandmother's recipe from the old country. Lots of uses, but I've found the main deal is to crock 'em first. I had one hunter call me back the other day just to say he and his boy got home and just took the birds out of the pot, peeled off the meat, dipped them in ranch sauce, and chowed down . They never made it to the fridge!
