|
 |
 |
|||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||
 |
 |
01-14-2013, 06:33 PM
|
#3 | ||||||
|
Sure Rick!
__________________
"Much care is bestowed to make it what the Sportsman needs-a good gun"-Charles Parker |
||||||
|
|
||||||
 |
 |
 |
|
|
|
01-14-2013, 06:37 PM
|
#4 | ||||||
|
Filet the brest meat. Take the meat off the leg bones. With a large knife or meat cleaver pound the meat until it looks like a cube steak. Marinate for about 1 hour with green Tabisco sauce (just sprinkle on meat) and or green taco sauce. In a fry pan saute finely chopped onions. When onions are clear flower meat with seasoned flower (Dixie Fry works very well) and fry on high heat. I like to use olive oil for frying. Serve with wild rice and golden corn. The marinade will be of a very subtle flavor.
|
||||||
|
|
|
||||||
|
|
|
| The Following User Says Thank You to Alan Phillips For Your Post: |
|
|
|
01-14-2013, 07:10 PM
|
#5 | ||||||
|
Dave;
Fillet the breast meat and cube it into 1" squares. Take the breast meat, legs and thighs and brown them in a skillet with some olive oil (extra virgin is best), onions, garlic, pepper then add a can of crushed tomatoes and a tablespoon or two of tomato paste. Take two medium size zucchinis and cube them up then add to the skillet with the meat. Add you choice of seasoning and couple of bay leaves. I prefer an Italian blend available in the seasoning isle at your grocery. Stir it all together then let it simmer for 1/2 hour or so. Salt and pepper to taste then enjoy. |
||||||
|
|
|
||||||
|
|
|
| The Following User Says Thank You to Daryl Corona For Your Post: |
|
|
|
01-14-2013, 07:13 PM
|
#6 | ||||||
|
Moved to the correct forum...
Have a great evening. John D. |
||||||
|
|
|
||||||
|
|
|
|
|
|
01-14-2013, 07:32 PM
|
#7 | ||||||
|
Thank You gents.....
__________________
"Much care is bestowed to make it what the Sportsman needs-a good gun"-Charles Parker |
||||||
|
|
|
||||||
|
|
|
|
|
|
01-14-2013, 08:48 PM
|
#8 | ||||||
|
ok - Chukar cordon bleu - the easy way
- pound the breasts flat -salt and pepper both sides - put a piece of prosciutto and a slice of good provalone cheese on top of each. - roll the Chuckar breast and prosciutto and cheese into a tight roll (use toothpick to hold the roll if need be) - roll it in flour - tap off the excess - roll in a beaten egg - roll in seasoned Italian bread crumbs - place in a baking pan with pat of butter on top of each bake at 350 in a preheated oven for 25 to 30 minutes (juice runs clear but don't let all the cheese melt out) enjoy PS - also works good with ditch parrot 
__________________
"If there is a heaven it must have thinning aspen gold, and flighting woodcock, and a bird dog" GBE |
||||||
|
|
|
||||||
|
|
|
| The Following User Says Thank You to Rick Losey For Your Post: |
 |
|
|
Linear Mode
