Chuckar Especial


This spicy little dish is one of my favorites. I have tried it with most wild birds and found chuckar, grouse, and quail to taste the best prepared with this recipe.




6 whole chuckar, skinned

1/2 cup chicken broth

1/2 cup half & half

1 teaspoon butter

1 teaspoon flour

1 cup whole milk

6 jalapenos, sliced in strips, cleaned

1/2 cup black olives, sliced

1/2 sweet onion, chopped

1/8 teaspoon basil, crushed

1/8 teaspoon cumin, ground

1/4 teaspoon oregano, ground

1/4 teaspoon pepper

1/4 teaspoon garlic powder

salt to taste


Place chuckar in a large pot, fill to cover with water, cook over medium heat until tender. In a saucepan, heat milk, half & half, and chicken broth, simmer. In a mixing bowl, add jalapeno, olives, onion, and all spices, mix well. Add mixture to milk mixture, blend well, simmer for 5 minutes. Pre-heat oven to 350 degrees. Butter a shallow baking dish, sprinkle with flour.

Place chuckar in baking dish, evenly pour sauce over birds, bake for 20 minutes. Serve.

Serves 6


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