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Chukar Partridge Recipe

Chukar Partridge with Herb Infusion

A tender and flavorful dish featuring juicy chukar partridge, seared to perfection and roasted with aromatic herbs like rosemary and thyme. This simple yet elegant recipe is perfect for impressing guests or enjoying a gourmet meal at home.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chukar partridges cleaned and prepped
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves minced
  • 1 sprig rosemary fresh
  • 1 sprig thyme fresh
  • 1/2 cup white wine optional
  • Salt and pepper to taste

Equipment

  • Oven-safe skillet or frying pan
  • Tongs or spatula
  • Meat thermometer (optional)
  • Oven

Method
 

  1. Preheat the Oven: Set your oven to 375°F (190°C) to ensure even cooking.
  2. Season the Partridge: Generously season both sides of the chukar partridges with salt and pepper.
  3. Sear the Chukar: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chukar partridges skin-side down for 4-5 minutes until golden brown.
  4. Add Aromatics: Flip the birds over, adding butter, minced garlic, rosemary, and thyme. Sauté for 1-2 minutes.
  5. Deglaze and Roast: If using white wine, pour it in to deglaze the pan. Roast the partridges in the oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C).
  6. Rest and Serve: Let the chukar rest for 5 minutes before serving to retain its juices. Enjoy!

Notes

  • Wine Substitution: If you prefer not to use wine, you can substitute with chicken broth for a non-alcoholic option.
  • Resting Time: Allowing the chukar to rest ensures the meat stays tender and juicy.
  • Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh salad for a well-rounded meal.
Chukar Partridge Recipe