Prairie grouse and a hot wok are hard to beat.
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.
Cut the breasts and thighs across the grain in this strips.
Slice the red onion, ginger and jalapeños. Mince the garlic.
Heat the peanut oil in a wok on high heat — there's no such things as a wok that's too hot.
Add onion, ginger, peppers and garlic to the hot wok and stir until they are tender.
Add the sharptail and curry paste and continue to stir. Takes very little time for the meat to cook through.
Add the bean sprouts and snow peas just long enough to heat them through.
Serve over the rice of your choice — wild birds, I like using wild rice....