Rhubarb Glazed Roasted Chukar with Sautéed Cannellini Beans Artichoke Barigoule and Mushrooms

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I love these little birds! They are the perfect size for a main course, and while they aren't too strong on flavor, they make for a nice game bird for the timid eater. It's early spring and rhubarb is in season, and so I glazed it with some rhubarb syrup.  I decided to serve it with a side of sautéed cannellini beans and artichoke barigoule.  It kept the dish light, and highlighted the … [Read more...]