Serves 4
3 tbs all purpose flour
1 tbs chopped rosemary
1 tsp sweet Paprika
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
4 chukar dressed and halved
1 tbs sweet butter
1/2 # stemless sliced shiitake mushrooms
2-3 tsp olive oil
4 cloves chopped garlic
1 cup fresh chicken or game stock
1 cup fresh or frozen artichoke hearts

Combine the flour and seasonings to dust the birds, shaking off the excess. In a thick bottom skillet, medium heat the olive oil and saute the birds til golden all sides. Near the end of the browning, add the garlic and cook til golden. Remove the birds and set aside. Add the butter and shiitake mushrooms and saute til the mushrooms are tender. Add the chukar and the rest of the ingredients to the skillet and simmer til the birds are fully cooked. Correct the seasoning and serve on hot brown rice or buttered egg noodles.

Enjoy all Idaho has to offer!