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.

HOW TO COOK AN OLD ROOSTER (OR HEN!)

Steps:

• Cover the bird loosely (I used wax paper to allow the carcass to breathe-avoid plastic wrap) and place in the fridge to age for 4-7 days. This is a crucial step for an old bird, as the extended aging process allows the muscle fibers to relax and tenderize. Don't skip it!
• After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
• Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
• At this point, you can set the bones aside (we'll be using them to make chicken stock), and toss the meat back into the broth to make chicken soup. (Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it. I don't have an *exact* chicken soup recipe, since it's different every time I serve it.

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.

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 OYSTER IV

Steps:

• Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass or champagne saucer glass. Season with pepper, add the Worcestershire sauce, and pour in the port. Season to taste with celery salt.
• When drinking, the egg yolk should be swallowed whole.

FRIED CHICKEN (LITTLE HOUSE ON THE PRAIRIE)

Steps:

• Place chicken pieces in a large bowl and sprinkle with vinegar and salt.
• Cover with cold water and set aside (I put it in the fridge) for 30 minutes to 1 hour.
• After 30 minutes (or so) heat the oil in a frying pan (I use a cast iron skillet) over medium/high heat. Let the oil come up 1/4 to 1/2 way up the sides of the pan.
• Drain chicken and, one at a time, coat with flour.
• Fry the chicken in hot oil until brown on all sides.
• You can either finish the chicken in oven or lower the heat, so it doesn't burn, and cook the chicken through in the pan.