Herb Marinated Grilled Chukar Breast
This simple marinade is great with chukar, grouse, and other light meat birds. Serves 4.
4 chukar breasts
½ - ¾ cup dry white wine
4-5 tablespoons olive oil
3 tablespoons chopped fresh herbs (such as sage, rosemary, thyme, parsley, oregano, chives etc)
1 shallot, minced
2-3 garlic cloves, finely chopped
Sea salt and fresh ground pepper to taste
Rinse the chukar breasts, pat them dry with paper towel, and place them in a shallow dish. Mix the above ingredients together and pour over the birds. Cover and marinate in the refrigerator for several hours or overnight. Turn the meat several times to coat evenly and make sure that the herbs cover both sides. Bring to room temperature before grilling.
Prepare your grill and cook the breasts over medium heat spooning the marinade over the top as they cook, roughly 4 minutes per side depending on thickness of the breasts. You can also use a stovetop grilling pan.