Chukar Recipes Crock Pot

HOW TO COOK PHEASANT IN A PRESSURE COOKER

Steps:

• Beat a few eggs with a little water
• Mix the flour, salt, pepper and paprika in another bowl
• Dip the pheasant in the egg
• Dredge it in the flour mixture
• Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
• Brown the pheasant in the oil
• Add the chicken stock
• Cover and bring up to full pressure for 25 minutes
• Let the pressure release naturally
• Remove the pheasant
• Add the butter to the pan and whisk in while on the brown setting to make a rich sauce

ROAST CHUKAR OR PARTRIDGE

Steps:

• Get your tap water as hot as it'll go and pour 4 cups of it over the salt. Stir to dissolve. Let cool to room temperature. Submerge the birds in the brine, cover and refrigerate for up to 8 hours.
• Remove the partridges and pat them dry. Let them sit out at room temperature for 20 minutes, while you preheat the oven to 450°F. Because I often brine overnight, I sit the birds out uncovered in the fridge all day to dry. This helps a lot with crispy skin.
• Stick a quarter of a lemon into each bird. Lightly salt the birds; they'll already be a little salty from the brine, so don't go overboard.
• Get a cast-iron pan or other oven-proof pan and lay down the celery stalks -- these are to keep the partridges up off the bottom of the pan. Roast in the oven for 20 to 25 minutes. Check for doneness with a thermometer. You want the thick part of the breast to be about 150 to 155°F.
• Remove the birds to a cutting board to rest, then put the pan on the stove. Turn the heat on to medium and remove the celery. Remember it's hot, so use a mitt!
• Melt the butter in the pan and sauté the shallots until the begin to brown. Add the remaining ingredients and stir well to combine. Cook down by half and turn off the heat.
• Serve the sauce over mashed potatoes or polenta and under the chukars. I prefer a big white wine with this, like a Chardonnay or a white Cotes du Rhone.

CROCKPOT QUAIL RECIPE

Steps:

• Rinse the quails. Pat them dry and season with salt and pepper to taste. Afterwards, coat them with flour.
• On a skillet, start heating the peanut oil. Once hot, brown the dredged quails.
• Transfer the quails to the slow cooker, and combine with soups, broth, wine, onions, and bay leaves. Cook on High for 4 hours. Then, reduce heat to Low for 7 to 8 hours, or until birds are tender.
• Remove bay leaves. Add the cheese and cook for 30 minutes more.
• Serve over rice or noodles. Enjoy!

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

SLOW-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours., Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.