Roasted Sharp Tailed Grouse Recipe

Got to enjoy this grouse that I shot last fall. It was cooked by my buddy Johnny Kosol.

Basic recipe is as follows:

  • Brine grouse overnight in saltwater
  • Quarter grouse, remove spine
  • Coat with seasoned flour (garlic, salt, pepper)
  • Fry in butter on medium-high heat to briefly sear both sides 
  • Add potatoes, carrots, and celery
  • Cover with elk or pheasant broth
  • Add a quarter bottle of red wine and preferred seasonings
  • Simmer or place in oven at 275 until potatoes and carrots are cooked soft
  • Garnish with fresh rosemary


-Drew Tvrdik, Fall Obsession Field Staff

Samuel Thrash