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As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged berries and fruits, chukar, German and Scandinavian Recipes, partridges, quail, wild food, Wild Game | 9 Responses
Hanging upland game birds is a lot like dry-aging beef: It concentrates and refines flavors, tenderizes meat and generally transforms a pheasant from a rather boring chicken into a bird fit for a king. Here’s how to do it safely.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 36 Responses
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
I’d always been leery about baking things in salt. It seems like such an extravagant waste of salt, and the few times I tried it the meat or fish I’d baked tasted ridiculously salty. Then I read Mark Bitterman’s Salted, which is by far the best work I’ve ever read about this most important ingredient. […]
This is a lovely, simple recipe for roast partridge; I used chukars for this, but Hungarian partridges would work fine, too — as would a domestic Cornish game hen. Partridges are in many ways little pheasants, with a flavor closer to chicken than their cousins the grouse. Also like chicken, chukars can get dry in […]
Plucking a pheasant is not hard, but it requires patience. The reason is because unlike a duck or goose, a pheasant has relatively thin and loose skin — skin that will tear very easily if you try to rush the job. There are two methods: Dry plucking and wet plucking. Dry plucking is what you […]