2 sharptails or ruffs, cleaned and whole
(or 2 chukars, 4 quail, 1 big
blue grouse or 1 pheasant)
1/2 cup flour
1 tsp. garlic salt
1 tsp. salt
2 tsp. crushed rosemary
2 tsp. thyme
1 tsp. sage
1 tsp. ground black or mixed pepper
1/2 tsp. paprika
1/2 cup olive oil
4 T. butter
3 cloves garlic, minced
Remove all meat from birds and cut into bitesized chunks 1 to 2 inches long. Mix flour, garlic salt, salt, rosemary, thyme, sage, pepper and paprika together. Roll meat in seasoned flour to coat thoroughly. Heat olive oil and butter in large cast iron or heavy skillet. Cook minced garlic for about 30 seconds. Add meat and sauté for about 7 or 8 minutes, stirring constantly until browned and a little crusty.
Serve with French bread or focaccia, a mixed green salad and a good wine.
Tom Carpenter
Plymouth, MN
From Celebrating Wild Game: Members’ Special Recipes