|
Forum Rules | Firearms Safety | Firearms Photos | Links | Library | Lost Password | Email Changes |
Register | FAQ | Calendar | Search | Today's Posts | Mark Forums Read |
|
Thread Tools | Search this Thread |
March 25, 2002, 01:16 AM | #1 |
Senior Member
Join Date: December 24, 1999
Location: College Station, Texas
Posts: 1,871
|
Recipes for Chukar, Phesant, and Quail?
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!
__________________
COME AND TAKE IT!!! |
March 25, 2002, 01:38 AM | #2 |
Member In Memoriam
Join Date: November 29, 1999
Location: west of a small town, CO
Posts: 4,346
|
Bone bird totally, marinate in mojo & slow-cook ... eat & wish for more.
|
March 25, 2002, 07:15 AM | #3 |
Senior Member
Join Date: March 25, 1999
Location: KS
Posts: 1,558
|
Try these sites:
http://www.justgamerecipes.com/index.htm http://www.cookwildgame.com/ 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
__________________
"I don't mind it when stupid people say stupid things. Stupid people should be encouraged to say stupid things, that way we always know who the stupid people are." ~ Ted Nugent http://www.awbansunset.com/awcountdown_sm.gif |
March 25, 2002, 04:15 PM | #4 |
Senior Member
Join Date: January 7, 2000
Location: Idaho
Posts: 6,073
|
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.
__________________
I am Pro-Rights (on gun issues). |
Thread Tools | Search this Thread |
|
|