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Always thought ruffed grouse was the best-tasting gamebird. This one might bump it out of the top spot:

Chukar, pan-roasted using drawn butter (essentially ghee) in a wok.




Get the drawn butter hot enough to sizzle the bird, then spoon it continuously over it with a spoon until it’s done, about 150 degrees internally, and turning it a bit to get the sides. My “ghee” was leftover from some Irish grass-fed butter I clarified for some lobster claws. I liked it so well I’ve ordered the real deal from Amazon. Making it is easy, but a little wasteful, and messy.

That looks good! So do the mushrooms. I love mushrooms, but my wife and girls don't.

I've never heard of Ghee before, so I had to look it up. Assume it still helps browning like butter?

I do most of my sautéing with olive oil these days.

Not as well. The piece that gave me the idea said regular butter browns better, but ghee lets you cook at much higher temps, up to 475 I read. Regular olive oil burns pretty quickly, and the lighter types are apparently made with the same scary chemicals as other extracted oils like Canola, or so I read.

This stuff was pretty dang hot, but I could’ve reused it if it hadn’t been for the mushroom juice in it.

Chukars have been my favorite for decades..
Never tried ghee...will have to now.

Just clarified butter, milk solids removed.

Yup. Buying ready-made stuff labelled “Ghee” is the easy button.

I can think of a number of “applications” for it when my order arrives.

About 40 years ago, a bunch of us were having dinner at a Sir Walter Raleigh Inn. They pushed two tables together to fit our crew and when the waiter brought my stuffed lobster tail, he placed the little cup of drawn butter right on the place the tables met, which wasn’t even. It dumped right on my leg, NOT a recommended use!

Looks good!