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The Upland Cookbook
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Wingless Chukar Partridge With Artichoke Hearts And Mushrooms
Chukars
have sturdy, light-colored meat with a delicate flavor. This
recipe prepares them simply, braising them with fresh mushrooms
and artichoke hearts.
Ingredients:
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh rosemary or 1 teaspoon of dried, crushed
- 1 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 4 chukar partridges, about 8 ounces each, or grouse or Cornish hens,
cut in half lengthwise, or 1 chicken, quartered
- 1 tablespoon unsalted butter
- 1/2 pound fresh mushrooms, sliced
- 2 to 3 teaspoons olive oil
- 2 garlic cloves, coarsely chopped
- 1 cup homemade chicken stock or reduced-sodium chicken broth
- 1 (9-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce)
can artichoke hearts, drained and cut in half
Hot cooked noodles
Combine the flour, rosemary, paprika, salt, and pepper in a shallow
dish or bag. Dredge the birds in the seasoned flour and set aside.
Melt the butter in a large skillet over medium heat. Add the mushrooms
and saute until they just start to soften, about 5 minutes. Transfer the
mushrooms and their cooking juices to a plate and set aside.
Return the pan to the burner and pour in the olive oil. Add the garlic
and saute for 2 to 3 minutes. Add the birds and saute until golden brown
on both sides. Pour in the broth. Add the mushrooms and artichoke hearts
and cook for 5 to 10 more minutes, until the birds are just cooked and
the vegetables are hot.
Put the noodles in a warm, large shallow bowl. Transfer the birds and vegetables
to the bowl using a slotted spoon. Turn the heat to high and reduce the
sauce by half. Pour the sauce over the birds, vegetables, and noodles and
serve at once.
Note: In the field, hunters often take only the breast meat and legs
from chukars. For this recipe, use 8 boneless, skinless chukar breasts and 8
chukar legs, skinned.
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