Chukar with Cabbage and Chestnuts
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Chukar with Cabbage and Chestnuts

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins


  • 4 grouse or chukar whole and skin on
  • Salt and pepper
  • Juice of 1 lemon
  • 4 tablespoons goose fat or butter
  • 8 to 12 slices bacon
  • 1 medium-size red or white cabbage sliced thinly
  • 1 tablespoon sugar
  • 1 cup apple cider
  • 1 cup roasted chestnuts


  • Rinse and dry the birds thoroughly and season them with salt, pepper, and lemon juice inside and out.
  • Melt the goose fat in a large skillet and brown the birds slowly on all sides.
  • Remove the birds from the skillet. Wrap each in a few slices of bacon and secure with a toothpick or kitchen twine. Set aside on a plate.
  • Add the cabbage to the skillet containing the remaining fat. Sprinkle the cabbage with sugar and salt and let it brown slightly. Deglaze with the cider.
  • Lay the birds back in, breast side down. Cover tightly and simmer slowly over low heat for 45 minutes.
  • During the last 15 minutes of cooking, turn the birds breast side up and add the diced chestnuts.
  • Let rest, covered in tinfoil, for 10 minutes before serving. Serve the birds whole on a bed of stewed cabbage.


Also try: dove, prairie chicken, partridge, pheasant, pigeon, ptarmigan, quail, rail, turkey, squirrel, rabbit.