Oct
7th
Sharptail Fajitas
By Ultimate Upland Lodge
Really simple recipe, quick preparation, we used sharptail but
likely just as good with other red meat birds.
4-6 grouse breasts or thighs
1 onion (sliced)
1 bell pepper (sliced)
2-3 T oil
Fajita spice mix
Tortillas
Toppings: sour cream, salsa verde, shredded cheese
Lightly pound meat between pieces of Saran wrap to about 1/4 in thickness. This helps tenderize older birds and also makes uniform thickness for consistent cooking. Cut across the grain into thin strips. Pour oil in pan and cook onions and peppers until soft. Set onions and peppers aside and add meat to the pan on medium high heat with another 1-2 T oil in the pan. Cook for 2-3 minutes until brown on the outside and pink in the middle - about medium rare. Return peppers and onions and add your fajita spices with just a small amount of water.
Heat tortillas and serve warm with toppings of your choice.
*figure 1 to 1.5 breasts per person, but these are so good folks might eat more.
4-6 grouse breasts or thighs
1 onion (sliced)
1 bell pepper (sliced)
2-3 T oil
Fajita spice mix
Tortillas
Toppings: sour cream, salsa verde, shredded cheese
Lightly pound meat between pieces of Saran wrap to about 1/4 in thickness. This helps tenderize older birds and also makes uniform thickness for consistent cooking. Cut across the grain into thin strips. Pour oil in pan and cook onions and peppers until soft. Set onions and peppers aside and add meat to the pan on medium high heat with another 1-2 T oil in the pan. Cook for 2-3 minutes until brown on the outside and pink in the middle - about medium rare. Return peppers and onions and add your fajita spices with just a small amount of water.
Heat tortillas and serve warm with toppings of your choice.
*figure 1 to 1.5 breasts per person, but these are so good folks might eat more.
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