Assnine Chukar

Get your mind out of the gutter, Assnine stands for Nine Alaskan Squirrel Shooters.

Gun and Shotgun Shells
Chukars Orange Juice
4 slices of bacon per bird
1 apple
1 carrot
1 pat of butter per bird
2 toes of garlic per bird
Red pepper
Black pepper
Garlic powder
Onion powder

Follow Tomahawk until he points a Chukar. It shouldn’t take long.

Shoot the chukars with at least #6 shot.

Cut the wingtips and feet off. Skin the birds.
Cut the spines out from Stern to Neck, pull the spine and most of the guts out. Clean the birds thoroughly and freeze them, to sterilize and tenderize.

After a week in the freezer, thaw, and marinate birds in Orange Juice or Apricot Juice, or Buttermilk, or Orange Marmalade, or cheap Champagne.

Wash off the marinade.

Season birds, not heavily, but well, inside and out. Rub the seasoning into the birds. If you don’t like messing with all of the different seasonings, Tony Chachere’s seasoning will do a pretty good job.

Stuff the bird cavity with a thin slice of apple, thin slivers of garlic, and a thin sliver of carrot. Cover it with a pat of butter and a cut-to-fit slice of bacon.

Since these birds don’t have skin, cover the exposed flesh on the back of the bird with half-slices of bacon and broil for 10 minutes.

Turn the bird over, cover all exposed flesh with half-slices of bacon, and broil for another 10 minutes.

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Last Updated on 08/21/05
By Richard Pellessier