Creamed Stuffed Chukars-Game Gourmet

Thank you Mark Wolfskill from Pheasant Valley Farm, Robesonia, PA for sharing your recipe with us.  Check out Mark’s bird farm, bird hunting, dog training and shooting opportunities here

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Creamed Stuffed Chukars-Game Gourmet

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 2 hrs 0 min
  • Ready In: 4 hrs 20 mins

The kitchen smelled wonderful while this recipe was baking.



  1. Clean game birds well, remove all shot, blood, feathers and skin. Rinse well with cold water. Cut game birds into quarters and place pieces into bag, add base (Upland Game Game Gourmet Packet, Sportsman's Table Item #GG03) and combine gently to mix. (We used whole birds and stuffed them with a bread and apple stuffing prior to cooking) Add 2 1/2 cups of water and close bag. Cut a pencil size hole in the top of bag. Place pan in oven at 325 degrees for 3 hours. DO NOT COVER. Remove from oven and let sit for 5 min. Pour sauce from pan over the meat to serve. Season with salt and pepper to taste.

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