Article Contributed by K. Schnoor.
The phrase “the first time is for fun, every time after that is for revenge” is a common sentence among chukar hunters describing the experience to a non or soon to be chukar hunter. -Let me tell you the real description-
Chukar run uphill and fly downhill-makes sense right? -nope! But if they did the opposite that would just be too easy.
Essentially what you’re going to experience during chukar hunting is the following: your legs will eventually (or right away) be screaming profanities at you, your lungs will be straining and feeling like an old/ over full balloon, your arms will become numb from carrying a gun for endless hours; and your brain will be asking itself “why are you doing this?” But you keep pushing-because ahead of you is a pointer, who just got birdy.
So you trek on; then all at once it happens- the dog goes on point. Now you’re holding your gun like a badass, your legs have become bionic and your lungs have quieted their threats of bleeding.
All this happens in an instant, and within seconds’ birds are in the air and shots are being fired. Many chukar hunters black out at this point (no, not because they finished the liquid in their flask) it’s the type of black out where you don’t even have to think about what your doing- its second nature. Your brain carries out the task subconsciously.
Why do it if you aren’t guaranteed success? -you may ask. Well, you do it not to feel all those things: tired legs, overworked lungs, numb fingers and arms, but you do it to feel them go away. Even if you don’t kill a single bird, you are still successful- if you get to feel that moment, you’re successful.
That my friend, is my description of chukar hunting.
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*When we cook Chukar, we always “Breast them out” or filet the breast meat off the cavity. This meat can be tough; we generally tenderize the meat before we cook it. It’s also important to not rush the cooking process, I’ve found the lower temperatures I cook the meat, the less gamey and tough it tastes.
Keep in mind a lot of gamey taste can depend on how quickly you field dress your animal (birds or large game)
- 1 pkg fettuccini noodles
- 6 filleted Chukar breasts cut into 1″ strips
- 1 tbsp olive oil
- Salt, pepper and garlic salt to taste
- 6 oz cream cheese
- 1 cup Grated Parmesan cheese
- 1-2 cups milk (depends on how thick you want your sauce)
- 2 tbsp minced garlic
- 1 tsp chili powder
- 1 tsp salt & pepper
- Cook noodles per package directions
- Add olive oil to non-stick skillet, add in chukar meat, and seasonings cook on low until meat is cooked through. Place cooked Chukar on plate and set aside until sauce is done.
- In the non-stick skillet lightly brown garlic. Add in cream cheese and slowly melt; this may take up to 5 minutes. It is important to not burn it.
- Add Parmesan cheese, stir until melted. Add in milk, half a cup at a time. As sauce cooks it will thicken. Continue to add milk until desired thickness is reached.
- Add in seasonings and cooked chukar. Once heated thoroughly, serve on top of noodles. This recipe is great with a side of greens! This recipe feeds 2 with leftovers.
About the Author
Kate grew up in a small town in Western Nevada. She has been riding horses and fishing since she could walk and has been passionate about the outdoors from a young age; as an adult this passion has developed into a lifestyle. She thoroughly enjoys upland & big game hunting, backpacking, camping, fly fishing, mountain biking, horseback riding and photography. She is most herself and at peace in the mountains, they are a wonderful place. She wouldn’t classify herself as any one thing, her style is a mixture of her passions and she hopes her stories and photos can share that with you.