Roasted Curried Chukar
Go back to all recipesWritten by Jenny and Rick Wheatley Visit :
Visit authors websitePrep Time: 4-6 hours - Cook Time: 35 min
Ingredients
4 whole Chukars, skin on
1 Lemon, quartered
1 tbsp Olive Oil, roughly
1 tbsp butter, melted
Brine
8 cup(s) Water
1/2 cup(s) Brown Sugar
1/2 cup(s) Salt
8 juniper berries, slightly crushed
5 Sage Leaves
4 clove(s) Garlic, crushed
1 Bay Leaf
Rub
1/2 tsp Hugarian Paprika
2 tsp Mild, yellow curry powder
1 tsp dried coriander
1/2 tsp Powdered ginger
Dash of dried basil
1 tsp dried tarragon
1/2 tsp cumin
1/8 tsp turmeric
Instructions
Step #1 - To make the brine, combine all brine ingredients in a large saucepan. Heat it just enough that the sugar and salt dissolves. Take off heat and cool completely before adding birds. Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, add more water or place a heavy dish or bowl on top to keep the birds submerged.
Step #2 - Preheat oven to 425 degrees Fahrenheit. Remove birds from the brine and pat completely dry with paper towels. Lightly coat olive oil all over birds, combine rub ingredients and distribute it between the four birds. Insert a quarter of a lemon into each bird then place in a baking dish breast side up.
Step #3 - Roast chukars in a 425 degree-oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.
