They go in the oven to finish ten to fifteen minutes is all they need. According to our blog stats, we get hundreds of hits and searches for chukar and upland bird recipes every month. For something to warm your tummy, try making moose stew. I cook alot of pheasants and chukar. Cover the dish and bake at 350 degrees until the meat is tender, or about one hour. You can use what ever you like. Place the 0seared chukar breast up in baking dish and cover with the sliced onion.

Wrap it in the bacon, ensuring the breast and thighs are covered. Take out the bacon and then brown the meat (covered in flour) in the bacon grease. If you're a meat lover, give moose meat a try! Add the garlic then salt and pepper to taste. I keep it real simple. How to Cook Moose Meat. To keep them moist I finish them on a bed of moist stuffing. I breast the birds and save all the rest for stock. Put your oven on to preheat to 220C/425F. I lightly flour salt and pepper the breasts and fry just to get them brown. Melt one ounce of the butter in a small frying pan and quickly brown the partridge all over, moving it around the pan with a pair of cooking tongs. Combine the soup, garlic, salt, and pepper, and spread the mixture into the bottom of a baking dish. Put in the three spices to taste (enough to give flavor). I have no excuse, but we haven't posted a new recipe on here for a while; it's been about five years to be exact. It's much healthier than beef and just as easy to prepare. Turn off the heat and push the pan aside to let the bird cool enough to handle. Cook the bacon until crispy. Add the apples quartered and fill with preferred liquid to the top of the birds (apple juice is better).