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

Enjoy!

-Drew Tvrdik, Fall Obsession Field Staff