5- to 8-lb. sage hen (sage grouse)
Flour
Salt and pepper
Cooking oil
2 cans beer

Cut sage hen into serving pieces, slicing breasts to 1/2-inch thickness. Create mixture of flour, salt and pepper. Coat meat in flour mixture; brown in oil in cast iron skillet. When thoroughly browned, pour in beer. Cover, reduce heat and simmer for 30 to 45 minutes. Remove meat from liquid and serve.

 

Ken Stine
Sparks, NV