NORTH CAROLINA CREAMED CHUKAR

 4 chukar
1 tsp. salt
½ tsp. pepper
2 sticks butter
2 cups heavy cream
¼ tsp. oregano
½ cup toasted bread crumbs

 Clean and split chukar. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs.  

 

 

 

Cook covered for 2 hours

 BAKED PHEASANT IN FOIL

 

Preheat oven to 425° F.

 Brush entire surface of bird with melted butter. Stuff ½ orange, ½ lemon and 3 or 4 celery sticks into bird cavity.

 Place bird on heavy duty aluminum foil. Bring edges together and seal tightly. Place in shallow roasting pan and bake at 425 °F. for 1 1/4 hours.

Open foil carefully and allow pheasant to brown for another 15 minutes. Remove pheasant from pan and add 1/2 cup dry white wine to drippings and heat to boiling. Cut pheasant into quarters and serve with the clear wine gravy.