A few months ago, I wrote about my love for cooking wild game in a blog titled, "I'm a Frying Pan Killer." Well, last evening I took on a nemesis of mine in the kitchen: sharp-tailed grouse.
I've extolled the virtues of hunting sharpies in this blog many times before. They are a classic prairie bird for any hunter and his pooch looking to pick up and put down his boot heels. Unfortunately their frequent flights and diet make these birds a very dark red and strong tasting meat. In fact, until yesterday I hadn't found a way to prepare sharpies that I truly enjoyed.
How did I conquer sharp-tailed grouse? I took the easy way out - LOTS OF SAUCE.
That's right; I cut up three sharpie breasts into very thin pieces and dunked them in a bowl of House of Tsang's Szechuan Spicy Stir Fry Sauce. After 15 minutes of sautéing the meat, I added some mushrooms and carrots from the garden. A few minutes later I dropped in a diced zucchini from the garden. For the last couple minutes of cooking, I added more garden veggies; including, celery, broccoli, a green pepper, and green beans. I finished the dish off with a handful of peanuts and layered it out over a bed of white rice.
Granted, I'm not going to win a James Beard Award for my culinary achievement with my Szechuan Spicy Sharpie Stir Fry. However, I believe this is a pretty easy and practical recipe for anyone to replicate with some of the "gamier" meats out there.
Do you have a sure fire sharpie recipe? Share it with me in the comment section below. I'd love to give it a try.
