Roasted Curried Chukar
Jenny Nguyen-Wheatley
Chukar can dry out easily, so the trick is to brine it beforehand - a technique that I highly recommend when cooking game birds. Not only does it add extra flavor to the meat, it also helps to keep it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
