3 to 31/2 lbs. sage grouse or pheasant, cut up
1 T. paprika
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. turmeric
1/2 tsp. ginger
2 cloves garlic, finely chopped
1/3 cup flour
1/2 cup chicken broth
1/4 cup lemon juice
1/2 cup kalamata or Greek olives
1/4 cup chopped fresh cilantro
1 T. grated lemon peel
6 cups hot cooked rice or couscous
Mix paprika, cumin, salt, turmeric, ginger and garlic thoroughly; rub on all sides of grouse. Coat grouse with flour and place in ungreased 13 x 9 x 2-inch baking dish. Mix broth with lemon juice; pour over grouse. Add olives. Bake uncovered for 1 hour at 350ºF or until grouse is no longer pink when center’s thickest pieces are cut. Spoon juices over grouse occasionally during baking. Stir cilantro and lemon peel into hot rice or couscous; serve with grouse.
Robert C. Shenk
Paterson, New Jersey
From—Completing the Hunt: Cooking Game with NAHC Members