Question: Chukkar (sp?)

[Norma]

A friend of ours just gave us a couple of chukkars (game birds) that he shot. Does anyone know how to fix these birds? They are very roughly field dressed right now. Ick. I hope someone knows.

[sneezles]

According to Encarta a Chukar is a pheasant.
In the Woman's Day Encyclopedia of Cookery it says that a young bird has short rounded claws and should be roasted. An older bird should be marinated and cooked in moist heat. A ****(a male bird!) ranges from two and three-quarters to five pounds, while a hen, which is plumper and more tender, wighs from two -three pounds.

Since these birds when wild do not have much fat covering, they should be covered with bacon or salt pork, while roasting. If the birds are shot they should be jung for four days in warm weather ro for 10-12 days in cold weather. Hang the bird by the neck. When the tailfeathers can be plucked easily, the bird is ready for plucking and cooking.

So there you have it! Very interesting! There are a couple of recipes as well, let me know if you are interested.

Note to censors: YOU REALLY ARE MUCH TO SENSITIVE-IF THE WORD IS USED IN COOKING, WHY DO YOU AUTOMATICALLY ASSUME THAT SOMEONE IS USING IT RUDELY!!!!

[This message has been edited by sneezles (edited 11-11-2000).]

[Ohioan]

Hey, sneezles, you ain't seen nothin' yet! Just wait till you try to say, uh, "make puncture holes with a fork in a pie crust." http://www.cookinglight.com/bbs/biggrin.gif

Actually, I think it's a hoot. But I may have a warped sense of humor. http://www.cookinglight.com/bbs/tongue.gif

Cheers, Phoebe

[sneezles]

Norma
Will not be able to post today as I'm getting the evil eye from my 13 yr old!!
Will post Monday morning!

[Norma]

Sneezles, thanks so much for this info. I didn't know it was considered a pheasant. Yes, please post a couple of recipes so I can get some idea of cooking method, time, etc.

[sneezles]

Norma
Here are the recipe for the chukar:

CookWare(tm) from Cooking Light(r)

Stuffed Roast Pheasant

SOURCE: Woman's Day Encyclopedia of Cookery YEAR: 9 PAGE: 1367

INGREDIENTS FOR 4 SERVINGS:
1 3-4 pound pheasant
1 tart gree apple, peeled, cored, and chopped
1/4 cup chopped fresh parsley
1 egg, well,beaten
salt and pepper, to taste
3 slices bacon
1/2 cup sherry
1 tbs red currant jelly
1-1/2 tbs fresh lemon juice

INSTRUCTIONS:
Wash Pheasant and pat dry. Mix sausage meat with apple, parsley, and egg.
Season with salt and pepper. Stuff bird with this mixture. Put bird on a rack
in a shallow roasting pan. Cover breast of bird with bacon. Roast in preheated
oven (350º) for one hour, or until bird is almost tender. Pout off excess fat.
Mix remaining ingredients and pour over bird. Baste with pan juices several
times and continue roasting for 15 minutes or until bird is tender.

CookWare(tm) from Cooking Light(r)

Braised Pheasant With Sauerkraut

SOURCE: Woman's Day Encyclopedia of Cookery YEAR: 9 PAGE: 1367

INGREDIENTS FOR 4 SERVINGS:
1 (5 lb) pheasant
Marinade (recipe follows)
1 (11oz) can sauerkraut
2 cups beef bouillon
1/2 tsp caraway seeds
1 cup dry white wine
4 juniper berries
Shortening
Salt and pepper

INSTRUCTIONS:
Marinade

1 cup white wine
2 cups hot water
1 medium onion stuck with cloves
2 cardamom seeds, crushed

Combine all ingredients and pour over pheasant, in a zip lock bag. Let bird
marinate overnight. Drain sauerkraut and in a non-aluminum sauce pan add
bouillon, caraway seeds, and wine. Crush juniper berries and add them or,
optionally, 3 tbs gin. Simmer for 1 hour.

Meanwhile drain pheasant and cut into pieces. Brown in hot shortening with
salt and pepper to taste. When pieces are well browned, put in casserole; top
with prepared sauerkraut and liquid; cover. Cook in preheated moderate (350º)
until bird is tender. It will take 30 minutes to 1 hour depending on the bird.
Serve with baked potatoes or fried hominy.

CookWare(tm) from Cooking Light(r)

Sauteed Pheasant

SOURCE: Woman's Day Encyclopedia of Cookery YEAR: 9 PAGE: 1368

INGREDIENTS FOR 4 SERVINGS:

INSTRUCTIONS:
Singe bird and cut into several pieces. (If cooking an older bird use marinade
from other recipe, marinating overnight.) Fry bacon or use cooking oil as
grease, and suate bird, turning frequently, until well-browned. Add 1 or 2
sliced onions and salt and pepper to taste. Add 1 cup dry white wine, cover
and reduce the heat. Simer for 30 minutes to 1 hour; test by sticking fork
into leg joint to make sure bird is tender. Serve with wild rice, cranberry
relish and fresh kale.