Chukar Tortilla Soup

 

2 Chukar-cleaned

1-15 oz. chicken broth (or enough to cover the bird)

1/2 tsp. dried Rosemary

1/2 tsp. dried Thyme

 

 

Place chukar and chicken broth, rosemary and thyme in a crock pot/slow cooker add

more broth if needed to cover the chukar and cook on high for 5-7 hours until the meat

falls off of the bone.

Cool enough to handle chukar and remove from crock pot. Debone chukar being careful

to remove the small bones and any shot that may still be in the meat. Note that steel shot

could break a tooth if left behind. Shred the meat and return to the crock pot.

 

Add:

1 C. frozen or fresh corn

1-15 oz. tomato sauce

1-15 oz. chicken broth

1 Package Lawry's Taco Seasoning

1-15 oz. can of chili beans (without meat)

Chopped fresh cilantro.

Sauté in olive oil:

1/2 green bell pepper

1/2 red bell pepper

1/2 yellow onion

 

Add sautéed vegetables and some fresh chopped cilantro to the crock pot and cook on

medium to high for 1-2 hours. Adjust thickness of soup to your liking with additional

chicken broth.

 

Meanwhile prepare condiments such as sour cream, sliced green onion and diced avocado

(shredded cheese or sliced black olives). Top each serving of soup with prepared sliced

tortilla strips (or slice fresh corn tortillas) and present the condiments on the side.

 

 

 

Pheasant and Apple Casserole
½ cup flour
½ teaspoon salt
1/8 teaspoon pepper 1 pheasant
¼ cup butter
½ teaspoon dried thyme
2 tart apples peeled, cored and sliced 1 cup apple cider
2 tablespoons wine vinegar Preheat oven to 350 degrees

 

In a small bowl, combine the flour, salt, and pepper.

Cut pheasant into serving pieces and thoroughly coat each piece with the flour mixture. Melt the butter in a large skillet, add pheasant and brown on both sides.

Remove pieces to a 3-quart baking dish or casserole and sprinkle with salt, pepper and
thyme.

Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples. Cover and bake 75 minutes.
Four servings