View Recipes - Chukar
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Chukar and Mushroom Pie
A recipe inspired by a trip to London, this chukar and mushroom pie features a savory, creamy filling covered in a buttery, flaky crust. For the best results, I urge you to track down Dufour Classic Puff Pastry. Dufour is miles better than Pepperidge Farm, which I’ve always found bland. It’s worth the splurge.
Apricot Duck Stew with Polenta
Slow simmered in red wine, chipotle pepper and apricot preserves, you will be pleasantly surprised by this duck stew’s sweet and spicy flavor. It is delicious over creamy, cheesy polenta – a stick-to-your ribs meal for any occasion.
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Smoked Duck Quesadilla with Pomegranate Sauce
I have been working remote for the past few years, but they recently called us back to the office. While it sucks going to work every day, I do look forward to all the places we go for lunch. One of the places we recently discovered makes this Smoked Duck Quesadilla’s with a Raspberry Sauce. I’ve had it a few times and it’s exceptional. When I was thinking of meals I could cook for Christmas, this Smoked Duck came to mind, but instead of a Raspberry sauce, I decided to do a pomegranate sauce in an attempt to make it more Christmassy.
Dove and Dates
Here’s a new take on an old classic: bacon-wrapped dove poppers with sweet dates and crunchy cashews. You’ll appreciate the contrast of sweet and salty, and soft and crunchy.
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Extra Spicy General Tso Pheasant
I think there are basically two types of restaurants you can find in just about every descent sized town in America, Mexican and Chinese. Unless of course, you live in Tennessee, then its Mexican, Chinese and BBQ. I know my family and me eat our share of both Mexican and Chinese food. My favorite Chinese dish, hands down... General Tso Chicken. I thought this would be a fun recipe to try at home, so this is my attempt at Extra Spicy General Tso Pheasant.
Mediterranean Partridge Pizza
This is pizza four of the five gamebird related pizzas I was planned to post the month of July. I'm calling it a Mediterranean Partridge Pizza. While I was discussing ideas with my wife about how I wanted to build this pizza, she kind of turned her nose up at it, saying that it was a lot of bold competing flavors. She works at a local pizza shop, so I wasn't sure how this one would turn out but decided to forge ahead with my plan ... and to be honest, of the five pizzas I'm posting this month... this one ended up being my second favorite. Something about this pizza just makes you want to go back for another bite, even my wife wanted more of this pizza.
Quail, Sage, and Mushroom Pizza
The wife and I do a fair amount of cooking at home, so it's not unusual that I'd get her something for the kitchen as a gift. Last Christmas, I got her a small outdoor pizza oven ... and we've been using the fire out of it. Coincidentally, she was working as a nurse at the time but now works for a local pizza shop. While she likes to cook the traditional Margherita Pizza, which consists of Mozzarella Cheese, Basil, Olive Oil, and Tomatoes, I want to experiment a little. The next few recipes I post will be a few of my experiments. I thought they all turned out pretty good, but this Quail, Sage, and Mushroom Pizza is my favorite. Not just my favorite from this batch of pizzas, but one of my all-time favorites.
Smoked Chukar White Lasagna
We live on a small acre sized lot, in the middle of town, not a lot of room to have your own garden. It takes me about fifteen minutes to cut the grass. I wanted to plant my own garden, but I lived to far from the family's farm to do it there, so I built a small, raised bed garden in the backyard. It's three beds, roughly eight foot by ten foot each. In the beginning, I justified building it, thinking that I'd easily be able to get enough groceries out of it to justify the cost ... man was I wrong. Somehow, I keep finding new ways to put money into it. I have the lumber cost and all the dirt that I moved in to fill up the beds, plus I installed an irrigation system, so it'd self-water itself. I even installed a solar panel to charge some batteries to power a camera to take still images of the garden while it grows, so I could create a time-lapse video at the end of the growing season. Plus, I installed the world most boring live web cam, so I can remotely check the garden any time I wanted. I'll soon be adding temperature sensor for the air and soil, a humidity probe, and I plan to add a weather station to record rain fall amount and wind speed. To say that I've gotten carried away with my little garden project would be an understatement.
Chukar Stock
Ive had a few Chukar recipes on the site where I needed to make a stock as part of the process. I wasn't willing to substitute chicken stock or pheasant stock in my recipes that featured Chukar, but there is no reason I couldn't have. For those recipes, I wanted to amp up the Chukar flavor, and part of my plan was to just do a quick stock while cooking the birds. This was done to save time, kind of killing two birds with one stone. The problem with doing it that way, is that the stock I ended up with was paler in color than what I would have liked, and the flavors weren't as bold ... it was still good and worked for what I wanted, but I knew I could do better. When I came up with the idea for doing another Chukar recipe for the site, a Chukar Lasagna, I knew I wanted to up my Chukar Stock game as well. So, I set out to cook my birds beforehand this time, all I had to decide was how I wanted to do that. A few years ago, for Fathers Day, my wife and kids got me a Smoker. I absolutely love it! I could spend all day just sitting on the back porch watching smoke roll out of it and smelling the food cook. I love smoking Turkeys, Chickens, Ribs, Salmon, Sweet Potatoes, really anything else I can get my hands on. So, it wasn't much of a decision when I decided to smoke these little Chukars before making this stock, but there's no reason I couldn't have roast them or even grill them.
