Serves: 4
Total Calories: 30
Place cleaned chukars in a 12-inch Dutch oven. Rub with olive oil and season to taste. Add the white wine, stock, or water. If there is a Juniper tree anywhere close, throw in the Juniper berries after you wash them. Cook with 6-8 briquets on the bottom and 16-20 briquets on the lid for about an hour. Serve with a side of wild rice, some steamed baby carrots, and a chunk of crusty bread.
Spiced with More Tall Tales - Fish and Fowl
This Hells Canyon Chukar recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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