For a deeper flavour you can use 1 whole 2 -3 lb pheasant. Breast a pheasant out and pound the breast flat. Slow barbecued and slathered with maple-bourbon BBQ sauce, you will wonder why you never kept them before, Dont waste those turkey wings! Preheat oven to 350 degrees F (175 C) Melt 1/4 C butter in skillet over high heat, and brown (sear) the cubed bird meat and put aside. A Roux pronounced roo is simply a browned in a mixture of flour and oil. The longer you brine, the saltier your Upland Gamebirds will become. Defrost the partridge breasts before cooking. Under no circumstances do you want the breast meat of a chukar or similar bird to get above 155F. Cookbooks are great for Mix it well, then pour the mixture over the chicken. Ive found that once they are deboned I generally get about 7-10 ounces of meat. MacFarlane are the biggest producers of Pheasant in the U.S.A and are a great place to buy your pheasant of you are not hunting them yourself. chukar recipes | RetrieverTraining.Net - the RTF Melt 1 tablespoon of butter in a heavy-bottomed ovenproof pan, and brown the pheasant on each side, about 4 minutes. Mix cream cheese with herbs, spices and green onions. Extra speed in steel loads is generally necessary to impart greater striking force on the game being shot because steel is lighter than lead. You could be adventurous and experiment with these, but I personally have not. Add a little milk and whisk out all lumps. Total Time: 1 hour 30 minutes. Submerge the birds in the brine, cover and refrigerate for up to 8 hours. A great use of an unloved part of the bird. Here are some tips on getting the most out of yours. Easy and tasty! Top 50 Recipes For Chukars And Pheasants A traditional Sheboygan bratwurst made with wild turkey. Believe me, its not real easy. Remove the birds to a cutting board to rest, then put the pan on the stove. Season to taste with salt and pepper. A traditional southern Mexican dish that is great with turkey legs and wings, although you can use breast meat. 3-6 pieces bacon or pork fat, cut into 1/8 inch thick strips, 2 large apples, cored and sliced into inch wedges. Place the pheasant on top of the apples. Probably the best thing you can do with the legs of upland game birds like pheasants, turkeys or big grouse. Add crumbs (or bread or mashed potatoes) to onion.