Chukar Partridge Meat - 1 Dressed Bird
Chukar partridge has very lean, light, highly flavorful meat comparable to pheasant but is firmer and earthier. In European cuisine, Chukar partridge is classically braised with cabbage, bacon, and juniper berries.
The Chukar, Alectoris chukar, is a small, tasty, plump game bird in the pheasant family Phasianidae of the order Galliformes, gallinaceous birds.
This partridge has its main (native) range in Asia and southeastern Europe, and is closely related and similar to its western equivalent, the Red-legged Partridge, Alectoris rufa. It has been introduced widely, and became established in the United States, Canada, New Zealand and Hawaii. In Great Britain, hybrids between this species and the also introduced Red-legged Partridge are common.
This is a resident breeder in dry, open and often hilly country. It nests in a scantily lined ground scrape laying 8-20 eggs. Chukar takes a wide variety of seeds and some insect food.
It is a rotund bird, with a light brown back, grey breast and buff belly. The face is white with a black gorget. It has rufous-streaked flanks and red legs. When disturbed, it prefers to run rather than fly, but if necessary it flies a short distance on rounded wings.
It is very similar to Rock Partridge, Alectoris graeca, but is browner on the back and has a yellowish tinge to the foreneck. The sharply defined gorget distinguishes this species from Red-legged Partridge. The song is a noisy chuck-chuck-chukar-chukar.
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