Here is an easy, tasteful Chukar recipe
Chukar hunting is a great way to get outdoors and enjoy what Idaho has to offer.
Ingredients for Chukar piccata:
4 breasts, pounded thin
2 tbs flour
1 egg, scrambled
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese (more for garnish)
1 or 2 lemons
1 handful Italian parsley, chopped
1/4 cup capers
1 shallot, diced
1 garlic clove, minced
salt and pepper
olive oil
2 tbs butter
pasta to serve
Step 1: Harvest a Chukar and field clean it.
Step 2: Preheat oven to 400 degrees and line a baking sheet with foil, drizzle with a little olive oil, and set aside.
Step 3: Place breasts in a ziplock bag and pound thin.
Step 4: Dredge first in the seasoned flour (about 1 tsp each of salt and pepper) shaking off any excess, then the egg wash, and then panko cheese mixture.
Step 5: Once all of the breasts are breaded, allow them to rest for about ten minutes on the baking sheet to ensure an extra crispy crust. Then bake for 15-20 minutes.
Step 6: Meanwhile, bring a large pot of salted water to boil for the pasta. Cook according to the directions.
Step 7: In a saucepan, heat about 1 tbs olive oil over medium-high heat. Saute the shallots and garlic until translucent. Add the juice of one whole lemon (if it's not super juicy add the second for good measure), as well as the squeezed lemons and capers.
Step 8: Reduce by half. Add the chopped parsley. Remove the pan from the heat and stir in the 2 tbs butter. Remove the lemon halves and season to taste with salt and pepper.
Step 9: Pour the sauce over the breasts. Serve with pasta and extra parmesan.
Step 10: Enjoy!
Recipe courtesy of Hailey Malepeai