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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.

  • 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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