View Full Version : Recipes for Chukar, Phesant, and Quail?
March 25, 2002, 01:16 AM
My friend was taken on a cool hunt where he killed a lot of phesant, quail and chukar. I need recipes on how to cook them. They will be served with pear wine or muscadine wine or even maybe homebrew (bitter or ESB). Please send any suggestions you have about cooking these birds. Preferably something you could do with a grill or dutch oven. Thank's!
March 25, 2002, 01:38 AM
Bone bird totally, marinate in mojo & slow-cook ... eat & wish for more.
March 25, 2002, 07:15 AM
Try these sites:
When I do pheasant I usually don't get too fancy, cut the breast meat into nugget size chunks then dip in egg & milk, roll in flour with salt & pepper to taste then slow fry.
Personally, I skip the wine and go with Budweiser ;)
March 25, 2002, 04:15 PM
I have a simple Chukar recipe that will prolly work as well with pheasant.
Clean the bird(s) and quarter.
Put the pieces in a baking pan with sides. Cake pan works.
Put in a can of cream of chicken soup. Cream of mushroom is Ok, too. Mix the soup with water, not milk. Dunno why. Milk may work, too, but tastes fine with water and less fat.
Cover with foil. Bake at 250 F until bird is cooked through. Maybe 2 hours.
Serve with steamed rice. The soup makes a nice gravy for the bird & rice.
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