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.”
- Grouse breasts, bite-sized cubes
- Jalapeño peppers, thinly sliced strips
- Sliced prosciutto
- Extra-virgin olive oil
- Balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Wrap each grouse cube with a jalapeño slice in prosciutto and slide
Baste with a mixture of olive oil, balsamic vinegar, salt, and pepper.
Grill over medium-high heat, turning every 2 minutes until each side is browned, careful not to overcook.
Baste once again and move to a platter. Serve.
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