3 Chukar breasts 2 Egg whites 1/2 ts Salt 2 ts Cornstarch 3/4 c Oil, peanut
ADD:
1/2 c Cashews or almonds, unsalted 4 Green onions, cut diagonally 4 tb Wine, Chinese rice 2 tb Soy Sauce 1/2 lb Peas, stems removed -OR- 8 oz Peas, frozen, thawed Wash chukar and pat dry. Cut inot 1/2" cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes. Heat oil in wak or deep-sided saute pan. Add chukar and quickly stir-fry. Don't let pieces stick together. Cook 3 minutes. Remove chukar to plate with slotted spoon. Reserve 2 T oil and pour into clean pan or wok on high heat. Add the addtional ingredients. Stir-fry cashews or almonds and green onions for 1 minute. Add rice wine, soy sauce and chukar to pan. Stir 1 minute. Add snow peas and stir 1 minute. Transfer immediately to heated platter. Serve with rice.
How To make Hells Canyon Chukar Stir Fry's Videos
Hank Shaw - Food and Hunting with Pheasants Forever
Hank Shaw has made wild game part of his life's work. From his platform Hunter, Angler, Gardener, Cook and his book Pheasant, Quail, Cottontail, he is passionate about the way the birds we love are cooked. From aging meat, to cultural wild game recipes he is a master of the modern hunting culinary experience.
In this story we join Hank Shaw pheasant hunting in Kansas along with folks from Federal Premium and Pheasants Forever. As a life long member of Quail Forever he is passionate about making the birds we hunt a sustainable system for all future generations.
Also catch an even more in-depth look at Hank Shaw in the cover story of Project Upland Magazine Fall 2019 Issue:
To learn more about hanks bird hunting cook book check it our here:
To learn how you can help make upland habitat sustainable for future generations check out: