November 21, 2014

Grilled Chukar Salad w/ Huckleberry Vinaigrette




 This one is pretty easy.  Make a salad and put grilled chukar on top of it.  The hard part is hunting the chukars and trying to find the huckleberries.

Grilled Chukar
4-6 chukar breasts (brined)
        brine- 2 tbs salt* 
                   1 tbs apple cider vinegar
                   3 cups warm water
*(I use Montreal Steak seasoning because the salt content is so high, plus you get garlic, onion powder, and other little granulated bits of goodness)

A brine will give you a little more wiggle room when it comes to doneness.  There's no fat on a chukar breast, so a brine will help keep you from turning your well earned piece of meat into a dried up strip of jerky.

Sear over high heat to get grill marks on both sides.
Cook through.  Rest.


Huckleberry Vinaigrette:

1/2 cup huckleberry vinegar
(take some vinegar- 2 cups, and some sugar -1/4 cup, boil it.  Cool it down Turn off burner. And add 1 cup of huckleberries and let it rest for 5 hours or so. Easy)

1/4 Olive oil
1/2 tsp of Dijon Mustard
2 tsp sugar
1 tbs of finely chopped onions
A little bit of Italian seasonings
1/4 tsp salt
1/2 tsp pepper
 1 squirt of lemon juice