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< 16ga. General Discussion ~ Delicious++ upland bird recipe |
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Posted:
Sun Nov 25, 2012 3:00 pm
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Member
Joined: 06 Apr 2007
Posts: 3373
Location: The Great Northwet
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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. |
_________________ Gun art: www.marklarsongunart.com
Gallery art: www.marklarsonart.com
The man's prayer from the Red Green Show: "I'm a man, but I can change, if I have to. I guess." |
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Posted:
Mon Nov 26, 2012 9:09 am
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Member
Joined: 30 Nov 2011
Posts: 1698
Location: Minnesota
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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 |
_________________ Great dog, Great friends,Great guns |
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Posted:
Mon Nov 26, 2012 12:31 pm
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Member
Joined: 15 Feb 2006
Posts: 135
Location: Anchorage
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Thanks. It sounds godd; we will give it a try. |
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Posted:
Mon Nov 26, 2012 3:47 pm
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Member
Joined: 06 Apr 2007
Posts: 3373
Location: The Great Northwet
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Savage16 wrote: |
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
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Don't be shy with the spices, since it's going to fill your frying pan up and then some. 1 tsp of sage should be about right, and the leaves peeled from one fresh rosemary sprig are perfect (rosemary in a jar isn't very good, so you could leave that out if you had to). Just put them in all at once and add as you need to. |
_________________ Gun art: www.marklarsongunart.com
Gallery art: www.marklarsonart.com
The man's prayer from the Red Green Show: "I'm a man, but I can change, if I have to. I guess." |
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Posted:
Mon Dec 17, 2012 7:28 am
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Member
Joined: 30 Nov 2011
Posts: 1698
Location: Minnesota
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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 |
_________________ Great dog, Great friends,Great guns |
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Posted:
Mon Dec 17, 2012 8:14 am
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Member
Joined: 16 Jan 2006
Posts: 1008
Location: Sandy Lake, PA
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Quote: |
6-8 garlic cloves, chopped coarsely
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Seems like that much garlic would be overpowering. |
_________________ ------------
Davy 03C&R FFL |
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