Chukar Recipes Crock Pot

ROAST CHUKAR OR PARTRIDGE

Roast Chukar or Partridge image

The sauce I chose to go with this recipe is an apple-based one; I like the combination of "chickeny" birds and apples. You make the sauce at the end, while the chukars are resting, so have everything ready to go before you get to that point. Serve this with polenta or mashed potatoes.

Provided by Hank Shaw

Time 1h35m

Number Of Ingredients 12

Ingredients

2 chukars or (Hungarian partridges)
Kosher salt
Celery stalks
1/4 cup kosher salt
4 cups water
1 shallot, (minced)
2 tablespoons butter
3 tablespoons demi-glace, or 1 cup stock, (boiled down by half)
3 tablespoons Calvados or other apple brandy
1 tablespoon cider vinegar
1/4 teaspoon cinnamon
Pinch of salt

Steps:

Get your tap water as hot as it'll go and pour 4 cups of it over the salt. Stir to dissolve. Let cool to room temperature. Submerge the birds in the brine, cover and refrigerate for up to 8 hours.
Remove the partridges and pat them dry. Let them sit out at room temperature for 20 minutes, while you preheat the oven to 450°F. Because I often brine overnight, I sit the birds out uncovered in the fridge all day to dry. This helps a lot with crispy skin.
Stick a quarter of a lemon into each bird. Lightly salt the birds; they'll already be a little salty from the brine, so don't go overboard.
Get a cast-iron pan or other oven-proof pan and lay down the celery stalks -- these are to keep the partridges up off the bottom of the pan. Roast in the oven for 20 to 25 minutes. Check for doneness with a thermometer. You want the thick part of the breast to be about 150 to 155°F.
Remove the birds to a cutting board to rest, then put the pan on the stove. Turn the heat on to medium and remove the celery. Remember it's hot, so use a mitt!
Melt the butter in the pan and sauté the shallots until the begin to brown. Add the remaining ingredients and stir well to combine. Cook down by half and turn off the heat.
Serve the sauce over mashed potatoes or polenta and under the chukars. I prefer a big white wine with this, like a Chardonnay or a white Cotes du Rhone.

Nutrition Facts : Calories 1113 kcal, Carbohydrate 2 g, Protein 162 g, Fat 43 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

BERGIE'S CROCK POT PHEASANT

Bergie's Crock Pot Pheasant image

This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.

Provided by Bergy

Categories Canadian

Time P1DT5h

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 pheasant (One for every 2 people)
1/4 cup salt
1/3 cup light soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons fresh pressed garlic
1/2 teaspoon liquid smoke (you can use more but it gets heavy)
3 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
pepper

Steps:

Skin the pheasant and wash.
Put pheasant in a large bowl with the salt and cover with cold water.
Soak at least an hour.
Then discard the brine solution.
Cut pheasant into 4 pieces.
Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
Put pheasant pieces into the zip lock bag and put into the fridge.
Marinate for 24 hours.
Turn the bag every time you open the fridge.
Discard the marinade.
Put a 1/2 cup of water in your crockpot with the pheasant pieces.
You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
cook on low for at least 5 hours.

Nutrition Facts : Calories 886.3, Fat 37.3, SaturatedFat 10.8, Cholesterol 284, Sodium 17346.1, Carbohydrate 34.9, Fiber 0.6, Sugar 27.1, Protein 96.7

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