Sharptail Stir Fry

Prairie Grouse Stir Fry

Simple preparation, short list of ingredients, really lets the bird shine.

Sharptail Stir Fry

Prairie grouse and a hot wok are hard to beat. 

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 2 Sharptail 4 breasts and 4 thighs
  • 1 Red Onion
  • 2 Jalapeños
  • 1 inch Ginger
  • 1 cup Snow Peas
  • 1 cup Bean Sprouts
  • 6 Garlic Cloves
  • 2 tbsp Red Curry Paste
  • 2 tbsp Peanut Oil
  • 1 tsp Salt
  • Olive Oil
  • Rice Wine Vinegar
  • Garlic Powder


  1. Marinate the grouse for 24-48 hours in the refrigerator. I used a simple combination equal parts olive oil and rice wine vinegar, a healthy dash of salt and garlic powder. 

  2. Cut the breasts and thighs across the grain in this strips. 

  3. Slice the red onion, ginger and jalapeños. Mince the garlic.

  4. Heat the peanut oil in a wok on high heat — there's no such things as a wok that's too hot. 

  5. Add onion, ginger, peppers and garlic to the hot wok and stir until they are tender.

  6. Add the sharptail and curry paste and continue to stir. Takes very little time for the meat to cook through. 

  7. Add the bean sprouts and snow peas just long enough to heat them through. 

Recipe Notes

Serve over the rice of your choice — wild birds, I like using wild rice....

Stir Fry Ingredients

Grouse in Wok

Grouse Stir Fry Serving

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