By Nick Simonson
For many folks, sharptailed grouse is an acquired taste, as the deep red breast meat is more reminiscent of beef than chicken, and among all the upland game birds harvested in an autumn, it definitely doesn’t have a flavor comparable to any farmyard fowl. Take advantage of that texture and taste by subbing sharptailed grouse in an Asian-American favorite, which is delicious and simple to make in this recipe for “Winged Beef & Broccoli.”
1 whole sharptailed grouse breast, cubed
2 cups broccoli florets
2 tablespoons of butter
Soy or teriyaki sauce to taste
Hot sauce, if desired
Fillet and marinate sharptailed grouse meat in a closed container in the refrigerator overnight, using one part soy sauce, one part teriyaki sauce and four parts water. Drain, dry and cut each fillet into cubes to approximately one-inch in size just prior to cooking.
Melt two tablespoons of butter in a pan on high and add a few dashes of soy sauce and teriyaki sauce for desired flavor once the butter has melted. Add in the grouse meat and stir frequently to keep it moist with butter and sauce mixture. Add in broccoli florets when the grouse chunks are medium rare (check redness of meat by cutting a larger cube in half). Finish the meat with just a few more minutes of cooking so that there is no redness in the middle of each cube and the broccoli is hot but still firm. While times may vary, it should only take about six to eight minutes on high heat to thoroughly cook the grouse meat and get the veggies to temperature.
Serve the grouse-and-broccoli mixture over rice, or for a low-carb meal packed with protein, fiber and two servings of vegetables, try riced cauliflower as the base. Add a few dashes of hot sauce or soy sauce for flavor and enjoy an Asian-inspired offering with an upland twist.
(Featured Photo: “Winged Beef and Broccoli” served over riced cauliflower. Simonson Photo)