My son Billy and I went up onto the Top of the World for an afternoon grouse hunt, his first.

There are dozens of trails and abandoned mining roads off of this highway and at this time of the year, the highway is closed and all but unused. The elevation brought lots of fog and drizzle. We hunted down one of these side trails for about 2 hours and came up with these four beautiful grouse. We used my Ruger 10/22 with a 3×9 Bushnell scope.

Once they hang for about 5 days, we’ll clean and pluck them and prepare Grouse Supreme! 


Grouse Supreme

3 Grouse

1/2 c Flour

2 tb Parsley, dried

2 tb Paprika

2 tb Ginger, ground

1 tb Dry mustard

1/2 c Coarse black pepper

4 tb Walnut oil

4 tb Margarine

1/2 c Honey

2 tb Worcestershire sauce

3/4 c Madeira wine

Split birds in half. Season flour with 1 tablespoon parsley, 1 tablespoon ginger, 1 tablespoon paprika, 1 tablespoon dry mustard and 1/2 teaspoon black pepper. Roll dry birds in seasoned flour, shaking off excess. Heat walnut oil and lightly brown each bird. Remove birds and set aside. Strain walnut oil remaining in first pan and pour into separate sauce pan.

Add margarine. Melt over low heat. Add honey and dissolve. Stir in 1 tablespoon parsley, 1 tablespoon ginger and 1 tablespoon paprika. Add Worcestershire sauce. Stir for 2 minutes, add Madeira. Continue to stir until near boiling point. Add seasoned flour to thicken as you like it. Do not let sauce boil. Turn birds breast down in roasting pan. Pour sauce over and cook at 350F for 25 minutes. Remove, turn birds breast up.

Place back in oven for another 10 minutes at 300F or until brown.