How To Cook Chukar Breast Recipes

CHUKAR BREAST PARMIGIANA

Steps:

• Remove breasts, wash under cold water and dry with a paper towel. On a clean surface, gently pound each breast with a meat mallet on both sides. Season the breasts with a pinch of salt and pepper and set aside.
• In a bowl, combine the breadcrumbs, grated parmesan cheese, oregano, basil and garlic powder. In a separate bowl, whisk the egg and water together.
• Heat a larges killet over medium heat and add the oil. Take each breast and dip in the egg wash and then firmly press both sides into the breadcrumbs. Carefully place the breasts into the oil and cook until golden brown, about 3-4 minutes per side. You may need to do this in batches. Set aside when done.
• Drain the oil and wipe the skillet clean. Heat the skillet over low heat and add the marinara sauce. Carefully set the breaded chukar breasts into the sauce and garnish each one with shaved parmesan cheese. Continue to cook for 15 minutes over low heat until done.
• Serve with a side of vegetables or pasta.

GRILLED PHEASANT POPPERS

Steps:

• Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
• Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.