A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Search Results for: grouse
A year ago my friend Chris and I hunted ruffed grouse in Minnesota. Since then we’ve decided to chase every grouse species in North America — this year’s quarry? Sharptails in North Dakota.
I’ve met many here in California who think that all good things can be had in our Golden State, where the magic of fresh and local and seasonal cooking is strongest. They’re wrong. Just five years after Alice Waters opened Chez Panisse, a similar restaurant opened in chilly Madison, Wisconsin, called L’Etoile. Just as Waters’ mantra was
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
An ode to the ruffed grouse of the Northwoods, whether they’re in Minnesota, Wisconsin, Michigan or Canada. This recipe relies on flavors familiar to this part of the world: wild rice, mushrooms, cranberries.
I hunted grouse in Minnesota last weekend, but did not shoot one. That’s OK, because what I really needed in the Northwoods was quiet – and to escape the world within the comforts of cooking.
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.