Salmis of Chukar

Salmis of Chukar

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Credit: Philippe Boulot, Culinary Director, The Heathman Restaurant & Bar; Executive Chef, Multnomah Athletic Club, Portland, Ore.
The National Culinary Review, November/December 2010


2 chukar partridges
½ lb. butter, divided
2 oz. diced carrot
2 oz. diced onion
1 oz. diced celery
2 oz. diced bacon
2 oz. diced Gravenstein apple
2 oz. calvados
8 oz. dry apple cider
3 oz. veal stock
¼ oz. juniper berries
2 bay leaves
Salt and black pepper, to taste
½ lb. parsnips, peeled
½ lb. Brussels sprouts
½ lb. fingerling potatoes
¼ oz. chopped fresh thyme
¼ oz. chopped fresh rosemary


1. Roast chukars in 350°F oven until two-thirds done (rare). Remove from oven; allow to rest 20 minutes. Remove both breast and leg/thigh quarters from carcass. Set aside.

2. Chop carcass into 1-inch pieces. Sauté in saucepan with butter until browned. Add carrot, onion, celery, bacon and apple; put pan in oven to roast.

3. Deglaze with calvados; put on stove until calvados has almost evaporated. Add cider; reduce until almost dry. Add veal stock, juniper berries and bay leaves; bring to a simmer. Add reserved breasts and leg/thigh quarters; cook over low heat until meat is cooked to medium. Remove; season with salt and pepper. Reserve warm.

4. Strain remaining liquid into second saucepan; whisk in 1 T. soft butter. Season sauce with salt and pepper.

5. Toss parsnips, Brussels sprouts and fingerling potatoes with thyme, rosemary and remaining butter. Spread out on sheet pan; roast in 350°F oven until golden-brown.

6. Divide vegetables among four plates. Place a breast and a leg/thigh portion on each plate. Spoon sauce over meat; serve.


4 servings


Game, Main Dish, Pork, The National Culinary Review

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