If you’re an avid hunter, particularly a bird hunter, you know there’s nothing more rewarding than bringing home a fresh kill and preparing it for a meal. Hunting with your loyal French Brittany is not only a thrilling experience but also a great way to provide organic, free-range meat for your family. One of our favorite game birds to hunt and prepare is the sage grouse. Here are three top-rated sage grouse recipes that will give your harvest the culinary respect it deserves. I spent 3 hard ground pounding days in extreme heat with our dogs and wonderful friends along the way in pursuit of the sage grouse. This was my first sage grouse hunt and we will be sharing more articles about sage grouse conservation coming up they are a fascinating bird that really needs our help. We walked so many more miles than I or the dogs were prepared for but we were able to find sage grouse, sharp tail grouse, and Hungarian partridge. Now I finally get to try one of these amazing recipes.

1. Roasted Sage Grouse with Herb Stuffing


  • 1 whole sage grouse
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup bread crumbs
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 egg, beaten
  • 1/4 cup chicken broth


  1. Preheat your oven to 375°F (190°C).
  2. Clean the sage grouse thoroughly and pat it dry. Season it inside and out with salt and pepper.
  3. Heat the olive oil in a pan and sauté the onion and garlic until they’re tender.
  4. Combine the sautéed onion and garlic, bread crumbs, sage, rosemary, and beaten egg in a bowl. Mix well to create the stuffing.
  5. Stuff the sage grouse with the herb stuffing and place it on a roasting rack.
  6. Roast the stuffed sage grouse for about 1 to 1.5 hours, or until its juices run clear when pierced with a knife.
  7. Let it rest for 15 minutes before carving.

2. Grilled Sage Grouse with Lemon and Garlic


  • 2 sage grouse breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon, juiced
  • Salt and pepper to taste


  1. Marinate the sage grouse breasts in a mixture of olive oil, minced garlic, lemon juice, salt, and pepper for at least 2 hours.
  2. Preheat your grill to medium heat.
  3. Grill the marinated sage grouse breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
  4. Let them rest for a few minutes before serving.

3. Sage Grouse Pot Pie


  • 2 cups cooked sage grouse, diced
  • 1 cup mixed vegetables (carrots, peas, etc.)
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 1 pie crust


  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, stir together the chicken broth and flour until there are no lumps. Add the milk and cook over medium heat, stirring constantly, until the mixture thickens.
  3. Stir in the cooked sage grouse and vegetables. Season with salt and pepper.
  4. Pour the mixture into a pie dish and cover it with the pie crust. Cut a few slits in the top to allow steam to escape.
  5. Bake for about 30-35 minutes, or until the crust is golden and the filling is bubbly.

Grouse Tacos with Mango-Pepper Salsa Recipe


Taco Ingredients:

  • 4 sharp-tailed grouse or prairie chicken breasts, boneless
  • Onion salt
  • Garlic powder
  • Chili powder
  • Cumin
  • 1 tbs. olive oil or duck fat
  • Fresh cilantro
  • Corn or flour tortillas
  • Sea salt, to taste

Salsa Ingredients:

  • 1 semi-ripe, firm mango
  • ¼ cup red onion, diced small
  • 1 jalapeno, seeded and diced small
  • ¼ tsp. cayenne pepper
  • ½ cup red bell pepper, diced small
  • Juice of half a lime
  • Sea salt, to taste
Sharp-Tailed Grouse Tacos with Mango-Pepper Salsa Recipe

The bright and zesty mango-pepper salsa is a perfect pairing with the rich dark meat of the sharp-tailed grouse. (Photo By: Jenny Nguyen-Wheatley)

Cooking Directions:

  1. Pat grouse breasts dry with paper towels and season to taste with salt.
  2. Next, rub equal amounts of onion salt, garlic powder, chili powder, and cumin all over each breast. Set aside.
  3. Peel mango and cut into small dices—the same size as the other ingredients.
  4. In a bowl, combine all mango-pepper salsa ingredients, and then season to taste with salt.
  5. Heat a skillet over medium-high heat and when hot, add oil or duck fat.
  6. Dab dry seasoned grouse breasts before placing into the pan.
  7. Sear for 3-4 minutes on each side, or until internal temperature reaches medium to medium-rare—meat should be served pink.
  8. Take out meat and allow to rest for at least 5 minutes, loosely tented with foil.
  9. In another skillet over medium-high heat, heat tortillas until warmed through and slightly toasted, flipping occasionally.
  10. Cut grouse breasts into cubes, and serve immediately with warm tortillas, mango-pepper salsa, and fresh cilantro.

These flavorful recipes will let you enjoy the fruits of your labor with your French Brittany and savor the unique flavor of sage grouse. Always remember, the joy of hunting goes beyond the chase; it’s also about appreciating the sustenance it provides. Happy hunting and cooking!