Grill-smoked Chukar



¼ cup balsamic vinegar
2 teaspoons dried oregano leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried rubbed sage
1 clove garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon sugar
½ teaspoon salt
Dash ground nutmeg
1 cup olive oil
2 whole dressed chukar partridges (¾ to 1 lb. each), skin on, halved
Apple wood chips


In food processor or blender, combine all marinade ingredients, except oil. Process until blended. With processor running, gradually add oil in slow drizzle until well blended. In shallow dish or sealable bag, combine partridge halves and marinade. Turn partridges to coat. Cover dish with plastic wrap, or seal bag. Refrigerate several hours or overnight, turning partridges occasionally.

Soak wood chips in warm water for 30 minutes; drain. Prepare grill for medium direct heat. Spray cooking grid with nonstick vegetable cooking spray. Drain and discard marinade from partridges. Sprinkle a handful of wood chips over charcoal in grill. Cover grill until chips begin to smoke.

Arrange partridge halves on cooking grid. Grill, covered, for 15 to 20 minutes, or until meat is tender, turning partridges occasionally.




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