Smoked Chukar White Lasagna
To get the most out of my garden year-round, I looked up what would be good a winter crop to plant in my area. Things like Onions, Radishes, Pleas, Carrots, Beets and Garlic were all listed, but the thing that popped up at the top of the list was Kale. I not a salad type of person, but let me tell you, I love some Kale. The reason I like Kale so much is probably because of this Zuppa Toscana Soup ( https://gundogcentral.com/recipes/3216/Zuppa-Toscana-with-Mushroom-and-Pheasant-Stock ), one of my all-time favorite meals. I could probably eat this every day of the week and not get sick of it!! So, seeing Kale at the top of the list, you can bet that's what I planted in my little garden. They weren't joking about it being a winter crop. The Kale I planted did awesome, we even had one of the coldest spells here in Tennessee in a long while. We had snow and ice on the ground for at least a week, if not longer, which is unusual. In fact, our heat even went out, and we had to run space heaters the entire week before we could get someone out to fix it. The little heaters struggled just to get our house even to sixty-degree. Somehow my little Kale plants managed to survive the freezing temperatures, but they didn't grow much during those winter months. With the arrival of spring however, these little kale plants took off!! It's now May and one might say I have a small Kale problem on my hands, it's literally growing faster than I can use it. I've been trying to find some new things to do with it, beside making soup or putting it on my burgers. What I came up with are a few recipes that I'm going to post to Gundog Central, starting with this Chukar and Kale White Lasagna, which turned out awesome by the way!For this Chukar and Kale White Lasagna, I first smoked these little Chukar Partridge in my smoker until they reached the temperature I wanted. I then allowed them to cool, before I shredded the meat off the bone and used the smoked bird carcasses to make a Chukar Stock, I add some carrots, celery and onions that needed to be used before they went bad. If you don't have a smoker, you can cook the birds in the stock, while you make it, the stock just won't be as flavorful. Just season the birds as you normally would, add them to the bottom of a stock pot, add your vegetable, broken into large pieces, add any other seasoning you want, then fill with enough water to cover everything up. Cover the pot with a lid, then bring it to a boil and reduce to a simmer. Allow the birds to cook at least 20 minutes, then remove one and check its temperature. If it's around 150 to 160, remove all the birds. Allow to cool, then shredded the meat from the bones, adding the carcasses back to the stock pot. I used this Chukar stock to create a cream sauce as a filling for the Lasagna layers. Hope you enjoy!
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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Pheasant Bolognese with Kale and Parmesan
If you read my last recipe post, the one about Smoked Chukar White Lasagna, you'll know that I've been blessed with an abundance of Kale in my little backyard garden this year. This Pheasant Bolognese with Kale and Parmesan recipe, is just another way that I found to deal my little Kale problem. This is just one of several recipes that I've made or have plans to make that will feature my backyard Kale. My little backyard garden is overrun with the stuff and it's growing faster than I can use it. While this recipe might have been posted as a way to deal with my Kale, it's really inspired by a Chicken Bolognese that my wife made a few months ago. She's a pasta freak, she absolutely loves it!! I think I've written about it before in another recipe post. Any way ... my wife made a Bolognese one night after work, she said she wanted to try something different, other than her regular, go to pasta dishes like Pasta Carbonara, Cacio e Pepe and Bucatini Allamatriciana. Let me tell you, it was freaking AMAZING!!! She knocked it out of the park when she made it! It was so freaking good ... I knew I wanted to try something like it for Gundog Central. You'll be disappointed to learn that the recipe I'm posting here, isn't a copy of her recipe!!
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