Grilled Chukar

I enjoy grilling. I also enjoy just as well as when I can do it with game that I have taken. The last uipland hunt, I picked up some Chukar that were destined by their fate for the grill. I grill over briquettes with a chunk or two of hickory for smoke.

The ingredients were:

• Five Chukar; plucked and butterflied (backbone removed).
• One teaspoon of powder ginger.
• One teaspoon of ground New Mexico Red Chile.
• Half teaspoon of ground pepper.
• One level tablespoons of kosher salt.
• One teaspoon of rice wine vinegar.
• One teaspoon of basalmic vinegar.
• Two large cloves of garlic, minced.
• Two tablespoons of olive oil.
  

Place the chukar in a gallon zip lock baggie. Mix all the ingredients in a bowl and pour over the birds. Turn baggie to ensure all is distributed. Place in the fridge for at least four hours ( I went over night that may be too much). Turn baggie frequently. Before grilling, bring out and let come to room temperature for a half an hour.


Get the grill hot. Keep the grates clean and slightly oiled. Place the hickory chunks on ash covered coal/briquettes. Remove birds from baggie and place on grill. Grill with cover closed with indirect heat until interior breast temperature is 170 degrees, or until thighs give easily.

Pheasant of the Llano...

I was invited to hunt on a private reserve/ranch located in the eastern part of the state. The ranch has a load of wildlife on it. I saw hundreds of geese, turkeys, a large herd of deer and of course, pheasants. Granted, the hunting on the reserve was outstanding; it is a controlled enviroment and there is no pressure at all. At times I was the only one out shooting. It was a joy to watch the dogs work the birds to which there were many, not just the pheasants but the chuker we found, too.

This won't take the place of walking the WIHA of Kansas. That is too special. In my heart is place that only Kansas can fill with flushing, cackling roosters. All in all, it is all fun and good.