It’s a month past the end of chukar season and I’m already deep in withdrawal. This evening Julie made a chukar dish that was so good, I had to write about it. Legs, wings and wing-butts are typically some of the last of to be eaten, but with this recipe they were gobbled right up. It was delicious with chukar, but I’m sure it would be good with pheasant, forest grouse, or sage-grouse. It will certainly become a new family favorite.
Teriyaki Chukar
3 quartered chukars
1 cup sugar
½ cup plus 2 tbsp white vinegar
½ tsp salt
6 tbsp soy sauce
4 tbsp water
3 tsp ground ginger
¼ cup honey
2 eggs
½ cup flour
Beat eggs with 3 tbsp water. Dip chukar pieces in egg mixture and coat with flour, seasoned with salt and pepper. Fry in skillet with oil until meat is just browned on both sides, then, place in casserole dish. In a sauce pan, mix sugar, vinegar, salt, soy sauce, water, ground ginger and honey. Bring to a boil on medium heat, then pour over meat and bake uncovered at 350F for 50 minutes, or until meat is cooked.
Serves ~4.
