An easy pan-fried chukar breast recipe in a creamy white wine sauce with sliced chestnut mushrooms and smoky pancetta. Chukar recipes don’t need to be complicated, this simple chukar recipe proves that!

It’s a rich and meaty dinner party classic that’s sure to impress your guests! Serve with carrot and swede mash and roasted Tenderstem broccoli!

✔️ WHY YOU’LL LOVE THIS RECIPE!

• Chukar offers a distinct taste that’s both richer and more nuanced than traditional poultry. This gamey flavour can elevate a simple dish to something more gourmet.
• The rich, gamey flavour of Chukar complements the creamy white wine sauce. This creates a balanced dish where neither the meat nor the sauce overpowers the other.
• Chukar breasts are lean cuts, providing a good source of protein with less fat compared to some other meats.

• Chukar Breasts – four skinless pheasant breast fillets.
• Butter and Olive Oil – for pan frying.
• Garlic – finely chopped.
• Chestnut Mushrooms – or use closed cup mushrooms instead.
• Pancetta – this can be substituted for smoked bacon lardons or chopped streaky bacon.
• Creamy Sauce – made with white wine, double cream, wholegrain mustard, and freshly chopped parsley.
• Salt and Pepper – for seasoning.

One: Heat the butter and oil in a frying pan until foaming. Season the chukar breasts with salt and pepper then place in the pan and cook for 5 minutes.

Two: Turn the chukar breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the chukar to a plate to rest.

Three: Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.

Four: Pour in the white wine and let the majority of the liquid evaporate off.

Five: Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.

Six: Return the chukar breasts to the pan and warm through for 2 minutes before serving.

EXPERT TIPS

• If your chukar breasts are particularly small, turn them after 4 minutes.
• After cooking, let the chukar breasts rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier bite.
• Chukar breasts are very low in fat so it’s essential you don’t skip on the olive oil and butter when pan frying, otherwise you risk them drying out.

🍴 SERVING SUGGESTIONS

Serve the Chukar breasts with creamy mash, roast sweet potatoes, air fryer broccoli, and slow cooker red cabbage.

VARIATIONS

• Don’t like mushrooms? Add spinach instead.
• Try using a dry cider instead of white wine in the creamy sauce.
• Make a sauce with fresh blackberries, red wine, and balsamic vinegar. The sweet and tangy sauce contrasts nicely with the chukar.
• Wrap the chukar breasts in sage leaves and prosciutto before pan-searing
• Flavour the sauce with tarragon instead of parsley.
• Try oven-roasting or slow-cooking the chukar instead of pan-frying.
• Use chicken breasts or pork steaks when chukar isn’t in season.