Chukars have a very delicate flavor as do ruffed grouse. I never cook them with anything that will take over the flavor...like bacon or most condensed soups...unless you want to completely change their flavor.
I often saute boned fresh chukar meat along with green onions zuccini and a small amount of bell pepper. Cook over medium high heat in a stick proof skillet or using Pam spray or equivalent (canola oil). The meat should be cut into strips of equal size and cooked until JUST DONE. When the pink goes away in the center of the meat, it's just done. Salt pepper and parsley lightly. Enjoy...you will love it!
