*When we cook Chukar, we always “Breast them out” or filet the breast meat off the cavity. This meat can be tough; we generally tenderize the meat before we cook it. It’s also important to not rush the cooking process, I’ve found the lower temperatures I cook the meat, the less gamey and tough it tastes.
Keep in mind a lot of gamey taste can depend on how quickly you field dress your animal (birds or large game)
1 pkg fettuccini noodles
Cook per package directions
6 filleted Chukar breasts cut into 1″ strips
1 tbsp olive oil
Salt, pepper and garlic salt to taste
Add olive oil to non-stick skillet, add in chukar meat, and seasonings cook on low until meat is cooked through. Place cooked Chukar on plate and set aside until sauce is done.
6 oz cream cheese
1 cup Grated Parmesan cheese
1-2 cups milk (depends on how thick you want your sauce)
2 tbsp minced garlic
1 tsp chili powder
1 tsp salt & pepper
In the non-stick skillet lightly brown garlic. Add in cream cheese and slowly melt; this may take up to 5 minutes. It is important to not burn it.
Add Parmesan cheese, stir until melted. Add in milk, half a cup at a time. As sauce cooks it will thicken. Continue to add milk until desired thickness is reached.
Add in seasonings and cooked chukar.
Once heated throughly, serve on top of noodles. This recipe is great with a side of greens! This recipe feeds 2 with leftovers.
Do you have a favorite upland game recipe? We’d love to hear it!