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–+ servings
A cast iron skillet with lemon roasted chukar cooking in it

Skillet-Roasted Lemon Chukar

With zesty flavors and moist meat this chukar recipe is a must try.
5 from 1 vote
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 chukars plucked and spatchcocked
  • Kosher salt and freshly ground black pepper
  • ⅓ cup olive oil
  • 2 tsp freshly minced thyme
  • 1 tsp freshly minced fennel seeds
  • ¼ cup ghee or clarified butter
  • 1 ½ cup shallots sliced julienne
  • 2 tsp freshly minced garlic
  • 1 lemon halved, sliced 1/4-inch thick, and rind and seeds removed
  • ½ cup chardonnay
  • 1 tsp freshly minced rosemary
  • ½ lemon juiced
  • Freshly chopped Italian (flat-leaf) parsley for garnish (optional)

Instructions
 

Night Before Prep

  • Spatchcock your chukar and pat them dry. Grind both fresh kosher salt and black pepper over top of your birds. Let them sit uncovered in the fridge overnight.

Cooking

  • Preheat the oven to 500 degrees Fahrenheit when you're ready to cook. Finely mince the thyme and fennel seeds, and mix them into the olive oil. Set aside.
  • Add your clarified butter along with the shallots in a large (preferably cast-iron) skillet heated to medium-high. Lightly salt and pepper the shallots. Once they are seared and slightly soft, turn the heat to low and add your garlic. Stir it together for a couple of minutes, then remove the skillet from the heat.
  • Spread your lemon halves (with the rind cut off and seeds removed) atop your shallots and garlic in the skillet. Place your chukars breast-side-down and brush the backside with half of the olive oil mixture. Flip the chukars so their breasts are facing up, pat them dry, paint them with the rest of the olive oil mixture, and place them into the oven to roast.
  • Roast the chukars for 12 minutes. Then, add the wine to the side of the skillet, not over the chukars. Roast for five to seven more minutes or until the chukar skin is crispy and their internal temp reads approximately 155 F.
  • Remove the skillet from the oven and sprinkle the chukars with freshly minced rosemary and freshly squeezed lemon; half a lemon should work. Cover the skillet with aluminum foil and allow it to rest for five minutes before serving.
  • To serve, carve the chukars and plate them. Top carved chukar with sauce from skillet, and garnish them with freshly chopped parsley (optional).

Notes

Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
Keyword Chukar
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