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I call this "chukar popcorn," but it's really great with any and all upland birds. Tried it last night again, except I added chopped granny smith apples to it. Holy cow, that really gave it an extra zing. Yumm! I highly recommend this recipe, as it really brings out the flavor of the bird without any added sauces, etc.

2 pheasants (or 3 chukars, etc) , breast meat cubed and tendons removed (can use thighs too, but they can be chewy, especially if tendons aren't removed). Very tender if bird is allowed to age in a cool room for 4-5 days.
1/2 large sweet onion, chopped very coarsely
1 lb smaller mushrooms, left whole
1 green granny smith apple, sliced and diced into bite size chunks
6-8 garlic cloves, chopped coarsely
fresh rosemary, sage, salt and pepper to taste
1 egg and flour

Coat meat in egg then coat in flour, brown in large frying pan with olive oil medium high.
After meat is lightly browned, add remaining ingredients all at once, mix together, then flip it over with a spatula like an omelet as it cooks. Add more olive oil as needed. Partially cover for a couple minutes as it cooks to seal in moisture, then remove cover and continue to flip ingredients as it browns. Add spices to taste. Leaving the onions coarse and mushrooms whole gives this dish great texture, and everything breaks apart, hence the "chukar popcorn" description. Serves 2-3. Put this in a room with a bunch of people and it won't last long. Very Happy

Member Joined: 30 Nov 2011 Posts: 1698 Location: Minnesota

I'll try it with a couple of pheasants I got last weekend. Can u tell me how you used of the spices for a starting point? Thanks

Member Joined: 15 Feb 2006 Posts: 135 Location: Anchorage

Thanks. It sounds godd; we will give it a try.

Member Joined: 30 Nov 2011 Posts: 1698 Location: Minnesota

Got around to making this last nite and we all enjoyed it. Next time I will add a little more rosemary. I did add 2 pieces of premium chopped up bacon. Thanks for the recipe-its a keeper