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
