Recipe and commentary by Joanne Linehan from the article “Peaches in the Summertime, Apples in the Fall” from the June-July 2022 issue. 

“Lion poppers, spruce grouse, venison shanks…I always try to feed our guests something they haven’t had before. I won’t shoot an animal if we don’t need the meat, but we usually need the meat. I love to serve game.”

TO PREPARE

1. 1. Wrap each grouse cube with a jalapeño slice in prosciutto and slide
      onto skewers.  

   2. Baste with a mixture of olive oil, balsamic vinegar, salt, and pepper. 

   3. Grill over medium-high heat, turning every 2 minutes until each side is browned, careful not to overcook.

   4. Baste once again and move to a platter. Serve.