Chukars were the first game animal I hunted as a 12 year-old, first-time hunter. My father was an avid chukar chaser, so I developed my passion for these colorful birds from him. We hunted chukars frequently during my teenage years, which fueled a lifelong infatuation. I always enjoyed the steep and unforgiving terrain where chukars live and their fast sharp-angled flight makes shooting them a challenge. Fortunately, these birds are wonderful table fare too.
Upland birds were abundant in the late 1970s and early 1980s in eastern Oregon, and we were fortunate to stock our freezer with plenty of chukar meat. In those days, my dad worked on my uncle’s cattle ranch and my mom worked part-time keeping books while attending to my brother and me. Though my parents worked hard, money was tight for a family of four. Chukars and other game meat helped our family during those lean times.
My mom cooked chukars many ways, but with two teenage boys and a hardworking husband, only big, hearty meals would do. She often cooked large chukar casseroles thinking they might last for a couple of mealtimes. Nope! We’d devour the entire dish at one sitting and then wonder what was for dessert.
Casseroles were especially popular in the 1950s and 1960s, but had their roots in the depression eras of the 1890s and 1930s. They were an affordable way to feed a hungry family, just the kind of dish my mother relied on. Mom’s chukar casserole was simple yet versatile. Fresh vegetables were often hard to come by in rural eastern Oregon, so she would often use what she had on hand. One staple that was always available was the potato. They were inexpensive, came in large bags, and had a long shelf life. Potatoes were the filler that finally satisfied all of her hungry boys.
Another basic ingredient was cream of mushroom soup. A can of soup was less than a dollar, and this made it a logical target for those who wanted to stock up. The thick prepared soup helped make the sauce and added flavor. Although we have added our own flavorings recently, the recipe hasn’t changed much in 50 years.
Recipe
2-3 chukar breast meat cut into 1-inch cubes
4 medium carrots, chopped
½ onion, chopped
4-6 medium potatoes, chopped
2 cans cream of mushroom soup
1 cup water
2 Tbsp Harrod's Cookhouse Game Bird & Chicken Seasoning
1 cups all purpose flour
Directions
The recipe starts by breasting two to three chukars and removing breast meat with a sharp filet knife. Be sure to remove any shotgun shell pellets—no one wants a trip to the dentist! The meat should be cut into roughly one inch pieces and then dredged in a mixture of flour and about two tablespoons of Harrod’s Cookhouse Game Bird & Chicken Seasoning. Dredged chukar pieces are then fried in an oiled skillet until golden brown.
While the chukar is browning, chop four medium carrots, half of a yellow onion, and four to six medium potatoes keeping the pieces uniform for even cooking. Place the chopped vegetables in a 9 x13 inch pan and add the browned chukar meat. In a bowl, add one cup of water to the contents of two cans of cream of mushroom soup. Add one to two teaspoons of Game Bird & Chicken Seasoning to the soup and water and mix well. Pour the soup mixture over vegetables and chukar meat in the pan. Bake for one hour at 350 degrees.
This is a hearty meal all on its own but is excellent served with garlic bread or cornbread. Adding a little parmesan cheese to the top is a great addition. It’s the perfect meal for a cold fall or winter day. My mom’s chukar casserole is truly the definition of comfort food!
Where to buy: Harrod Outdoors - Seasonings, Knife Sharpeners
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