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Grilled Ginger Chukar

Grilled Ginger ChukarIngredients:
  • 2 to 4 chukar partridges
  • 1/4 cup of dry wine (such as a Cabernet Sauvignon or Bordeaux blend)
  • 1/4 cup feshly squeezed lemon juice
  • 2 tablespoons of grated fresh ginger root
  • 3 cloves of garlic, freshly minced
  • 1/4 cup of brown sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Ingredients for the glaze:
  • 1/2 stick of butter
  • 1/2 cup of red currant jelly
  • 2 tablespoons of lemon juice
  • 1/4 cup of red wine (something robust, like a Cabernet, Zin, or Shiraz)

Mix the red wine, lemon juice, ginger root, garlic and brown sugar in a Ziploc bag. Add the chukar birds and marinate for 2 to 4 hours. While the marinade is working, work on your stove top and mix butter, red currant jelly, lemon juice, and red wine in a saucepan. Bring the mixture to a boil. Reduce the heat and continue to cook until the mixture is slightly thickened. Heat your grill and place chukar birds thereupon, basting them with the glaze. Cook until done the birds are done and tender, then coat them once more with the glaze and serve directly. Pour your guests the rest of the Cabernet, a Merlot, or a Bordeaux, and put some hard sliced cheese - such as a nice old parmesian or an aged gouda - on the table.

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