Weekend Recipe: Upland Stir-Fry

Not only is this a delicious chukar stir-fry, but you can easily substitute the chukar with grouse, pheasant, goose, duck or other fowl for an equally tasty meal.

  • 4 chukar, boned, cubed or sectioned
  • 2 red bell peppers, diced
  • 2 yellow bell peppers, diced
  • 2 green bell peppers, diced
  • 1 large onion, diced
  • 1 bunch broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 6 carrots, julienned
  • 3 cloves garlic, minced
  • 4 T. minced gingerroot
  • 4 green onions, cut 1 inch long on bias
  • 1 bunch bok choy, cabbage or Swiss chard, cut into 1-inch slices
  • 1 T. hoisin sauce
  • 1/2 cup soy sauce
  • 1/4 cup red wine
  • 2 T. hot chili paste (optional)
  • Salt
  • Pepper
  • Sesame oil
  • Directions:
    Sauté chukar in hot skillet. Add bell peppers, onion, broccoli, cauliflower, carrots, garlic, gingerroot, green onions and bok choy, stirring quickly. Add hoisin sauce, soy sauce and wine. Add hot chili paste, if desired. Season with salt and pepper. Add sesame oil last.

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