Now that our sage-grouse season is over what are you going to do with your birds? My favorite thing to do with them is to make them into fajitas. The strong, flavorful meat is really good with the diverse mix of seasonings in fajitas. The recipe below came to me from Bruce Bonebrake, a good friend and excellent bird hunter. One secret I learned just this year was to use World Harbor Fajita mix. It is a bottled sauce rather than a dry mix. Wow, does it ever make a difference.
      1 sage-grouse
      1 onion
      1 green bell pepper
      1 clove garlic
      1 tomato
      Olive oil
      World Harbor Fajita Sauce
      Flour tortillas
      Green or red salsa
      Sour cream
      Grated cheese
      Cilantro
Debone the grouse and cut the meat into strips ~1/2†wide and 2†long. Slice onion and pepper into thin strips. Dice garlic. Cut tomato into quarters or eighths (depending on size of tomato). Sauté onion, pepper and garlic in olive oil and set aside. Brown grouse strips in hot oil. Once browned on all sides, add the fajita sauce and simmer for 5 minutes, stirring occasionally. Add vegetables, then add tomatoes simmer until tomatoes are lightly cooked. Steam away as much liquid as possible. Warm tortillas 15-20 seconds in microwave & serve. Serve hot from the skillet. Top with salsa, sour cream, cheese and sliced cilantro.
