Prairie Hen Recipes

ROAST SHARP-TAILED GROUSE

Steps:

• Salt the grouse well and set out at room temperature for 30 to 45 minutes. Preheat the oven to 325°F.
• Cut the root vegetables into chunks, coat with oil or butter and salt well. Let these roast while the birds come to room temperature.
• If you're making the rose hip glaze, boil all the ingredients for it in a small pot until it thickens, about 5 minutes. Keep warm.
• Put the herbs inside the birds' cavities. Either smear soft butter over the grouse or coat with oil.
• Take the roasting pan out and nestle the grouse, breast side up, among the roasting root vegetables. Roast hen sage grouse, prairie chickens or sharp-tailed grouse in the oven for 18 to 20 minutes, spruce grouse 15 minutes, ptarmigan for 10 minutes. Remove the roasting pan from the oven.
• Set the oven to 500°F, or as hot as it will go. Baste the birds with a little more butter or fat. When the oven hits temperature, return the grouse to the oven and roast until the breast meat hits about 140°F at the thickest part, near the wishbone. This should take anywhere from 5 minutes for ptarmigan to 15 minutes for a big prairie chicken or sage hen.

FRIED PRAIRIE CHICKEN OR PHEASANT

Steps:

• Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
• Season well with salt and pepper; dredge thickly with flour.
• Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
• Remove to a hot serving platter and serve with cream gravy.

PRAIRIE HEN

Steps:

• Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass, or champagne saucer glass. Add the rest of the ingredients.
• When drinking, the egg yolk should be swallowed whole.