Partridge

[Slackbunny]

How do you cook it?

I've always sliced it up and cooked it in the frying pan with olive oil, sea salt, and some herbed garlic. But I'm looking to broaden my horizons when this season starts up in a few months. How do you do it?

[JacksonCash]

My mother always cooked it with a maple syrup glaze- no idea what her recipe is, and it has been years since I've had it, but man do I remember that being good!

[bubby]

I've never had it but it would have to be good smoked

[Slackbunny]

My mother always cooked it with a maple syrup glaze- no idea what her recipe is, and it has been years since I've had it, but man do I remember that being good!

I'd eat just about anything with a maple glaze. Every year I tell myself that I'm going to tap a few trees and make my own, but I never seem to get around to it. Next year though...

[JW_Halverson]

Plucked, drawn, wrapped in bacon and roasted in a hot oven!  Side of roasted potatoes with diced peppers and onions, and coleslaw.  Gimme a nice bottle of pinot noir with that and I will dance up the 13 stairs to get hung, cuz that sounds like a perfect last meal.

[Zuma]

Plucked, drawn, wrapped in bacon and roasted in a hot oven!  Side of roasted potatoes with diced peppers and onions, and coleslaw.  Gimme a nice bottle of pinot noir with that and I will dance up the 13 stairs to get hung, cuz that sounds like a perfect last meal.

I am pretty sure grouse is the same.
I used to pop em and clean em. Just skin out the breast. Mom would roast/bake em.
Only thing I was denied was the wine. Gotta run. late for dinner.
Zuma

[JW_Halverson]

The young of the year sharptail grouse is best roasted whole.  The two year old birds are stronger and I cut the breast meat in strips, dredge in egg and cornmeal and pan fry.