Sharptail recipes
- Thread starter brockel
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I remember @El Jason making some kind of stew dish with chukar I think. Bet it would work with sharpies. mtmuley
Sask hunter
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I’m not a fan either so I usually add them in with my ducks for jerky
I never even thought of jerky. Kids make that stuff disappear quick
Whatever you do, don’t go past medium. It should be a bit pink yet to be edible, like a steak or lamb. If you cook it well done, it gets very very dry.
I’ve seared boneless breasts with taco seasoning, then sliced for steak tacos. Brined and smoked to medium. Pan-roasted with butter and garlic, touch of sage. Fast grilled with Greek seasoning, and a raspberry-balsamic sauce on top.
It’s not chicken, so don’t fall in the trap of treating it like one.
I’ve seared boneless breasts with taco seasoning, then sliced for steak tacos. Brined and smoked to medium. Pan-roasted with butter and garlic, touch of sage. Fast grilled with Greek seasoning, and a raspberry-balsamic sauce on top.
It’s not chicken, so don’t fall in the trap of treating it like one.
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Sheltowee
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Haven't done it with sharpies but Hank Shaw says this would work with them (can vouch that it works with near everything else): https://honest-food.net/bierocks-recipe/
TheGreek
Well-known member
Cook em rare like a whitetail ham steak and eat ‘em with a big red and blue cheese. Delicious. 
Thread 'Baked Sharp-tail Grouse' https://www.hunttalk.com/threads/baked-sharp-tail-grouse.329292/
This turned out pretty tasty.
This turned out pretty tasty.
Potsie
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Gumbo!!
Forkyfinder
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Rare poultry.....?
I used to do goose that way. Pound with a cubing hammer and then fry in Italian bread crumbs. Maybe I was the only one that liked it. mtmuley
Sheltowee
Well-known member
Always a correct answer.
Yep. I have more faith in wild game I handled than whatever chicken I get from the store. It’s the water bath they use to chill them in commercial slaughterhouses that makes them unsafe to eat raw.
Another recipe:
Roast Sharp-Tailed Grouse Recipe - Roast Prairie Chicken or Sharpie
A sharp-tailed grouse recipe for roast sharp-tailed grouse or roast prairie chicken, cooked either in the oven or pan-roasted.
honest-food.net
300stw
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marinade in this over night. slice breasts in 3rds, chunk of jalapeno and some bacon, all wrapped up, on a really hot grill, no more then medium rare, every one i cook these for cant believe how good they are, i never have to worry about possesion limits, they dont last long,,,
Wildabeest
Well-known member
I bet @Hunting Wife has some good recipes.
I used to kill a lot of pheasant, so I needed to come up with different ways to cook them. I came up with what I called "Pheasant Pie" Later as the pheasants started disappearing around here, I started using other types of meat. Quail, Grouse, Chucker, Turkey, (wild and domestic) Chicken, Peacock once, Squirrel, Rabbit, (Snowshoe, Jack and domestic, we don't have Cottontails around here) Pretty much any small critter you like will work fine. So, I renamed it "Critter pie" It's a little work to make but I have yet to meet anyone who didn't love it.
CRITTER PIE
: 3 CUPS, OR MORE, OF COOKED MEAT CUT INTO SMALL PIECES
: 1 ONION
: 1 1/2 CUPS RICE
: A COUPLE OF STALKS OF CELERY, CHOPPED. MOSTLY FOR THE CRUNCHYNESS, LEAVE IT OUT IF YOU DON’T LIKE CELERY.
: 2 CANS OF CREAM OF CHICKEN SOUP. Maybe three, it seems like the cans are pretty small these days. I usually use a big family size can instead.
: 1 -1 ½ CUPS CHICKEN BROTH
: ABOUT 2 CUPS COOKED CHOPPED SPINACH
: CURRY POWDER, AS MUCH AS YOU WANT, DEPENDING ON HOW MUCH YOU LIKE CURRY. I like it a lot.
The only thing I actually measure is the rice. Everything else I just wing it.
SAUTE THE ONION AND CELERY TOGETHER UNTIL ONIONS ARE TENDER. COOK THE RICE AND BAKE THE MEAT
MIX THE MEAT, ONION, CELERY, SPINACH, SOUP, AND CHICKEN STOCK TOGETHER IN A LARGE MIXING BOWL, ADD THE CURRY, TAISTING AS YOU GO TO GET IT JUST HOW YOU WANT IT. THEN MIX IN THE HOT RICE.
3 CUPS FLOUR
1/2 CUP COOKING OIL 1 CUP MILK
MIX ALL THE INGREDIENTS TOGETHER TO MAKE A DOUGH. DIVIDE THE DOUGH IN HALF. ROLE OUT ROLE OUT ONE HALF AND PLACE IN THE BOTTOM OF AN 11 IN. DEEP DISH PIE PAN.
POUR THE MIX IN THE PAN. IT SHOULD BE WELL ABOVE THE TOP OF THE DISH. WHEN THE CONSISTANCY IS RIGHT, YOU CAN REALLY PILE IT HIGH.
PUT A FEW DABS OF BUTTER ON TOP THEN ROLE OUT THE OTHER HALF OF THE DOUGH AND PLACE OVER TOP AND SEAL THE EDGE. POKE A FEW HOLES IN THE TOP WITH A FORK AND PLACE IN THE OVEN AT 375°. BAKE UNTIL CRUST IS GOLDEN BROWN. (ABOUT 45 MIN.)
Most of my family likes to put grated cheese on top before eating it, but not me. Also, it is just as good cold the next day, maybe better.
Sometimes I roll the dough out into about 10" circles and put the filling on half of it then fold it over like a turnover. Really handy if you want to eat it cold.
CRITTER PIE
: 3 CUPS, OR MORE, OF COOKED MEAT CUT INTO SMALL PIECES
: 1 ONION
: 1 1/2 CUPS RICE
: A COUPLE OF STALKS OF CELERY, CHOPPED. MOSTLY FOR THE CRUNCHYNESS, LEAVE IT OUT IF YOU DON’T LIKE CELERY.
: 2 CANS OF CREAM OF CHICKEN SOUP. Maybe three, it seems like the cans are pretty small these days. I usually use a big family size can instead.
: 1 -1 ½ CUPS CHICKEN BROTH
: ABOUT 2 CUPS COOKED CHOPPED SPINACH
: CURRY POWDER, AS MUCH AS YOU WANT, DEPENDING ON HOW MUCH YOU LIKE CURRY. I like it a lot.
The only thing I actually measure is the rice. Everything else I just wing it.
SAUTE THE ONION AND CELERY TOGETHER UNTIL ONIONS ARE TENDER. COOK THE RICE AND BAKE THE MEAT
MIX THE MEAT, ONION, CELERY, SPINACH, SOUP, AND CHICKEN STOCK TOGETHER IN A LARGE MIXING BOWL, ADD THE CURRY, TAISTING AS YOU GO TO GET IT JUST HOW YOU WANT IT. THEN MIX IN THE HOT RICE.
SIMPLE CRUST
3 CUPS FLOUR
1/2 CUP COOKING OIL 1 CUP MILK
MIX ALL THE INGREDIENTS TOGETHER TO MAKE A DOUGH. DIVIDE THE DOUGH IN HALF. ROLE OUT ROLE OUT ONE HALF AND PLACE IN THE BOTTOM OF AN 11 IN. DEEP DISH PIE PAN.
POUR THE MIX IN THE PAN. IT SHOULD BE WELL ABOVE THE TOP OF THE DISH. WHEN THE CONSISTANCY IS RIGHT, YOU CAN REALLY PILE IT HIGH.
PUT A FEW DABS OF BUTTER ON TOP THEN ROLE OUT THE OTHER HALF OF THE DOUGH AND PLACE OVER TOP AND SEAL THE EDGE. POKE A FEW HOLES IN THE TOP WITH A FORK AND PLACE IN THE OVEN AT 375°. BAKE UNTIL CRUST IS GOLDEN BROWN. (ABOUT 45 MIN.)
Most of my family likes to put grated cheese on top before eating it, but not me. Also, it is just as good cold the next day, maybe better.
Sometimes I roll the dough out into about 10" circles and put the filling on half of it then fold it over like a turnover. Really handy if you want to eat it cold.
Hunting Wife
Well-known member
I like them pounded thin, breaded with Italian breadcrumbs, fried to golden and drizzled with balsamic vinegar.
I like them marinated then grilled with some smoke on the pellet grill.
My favorite is a Moroccan grilled sharptail recipe.
I also think they would be great minced, browned, mixed with caramelized onion and cream cheese, and stuffed into empanadas. I do this with ducks, but sharpies always get eaten before I get around to it.
Think of them like steak, rather than poultry and experiment accordingly.
I like them marinated then grilled with some smoke on the pellet grill.
My favorite is a Moroccan grilled sharptail recipe.
I also think they would be great minced, browned, mixed with caramelized onion and cream cheese, and stuffed into empanadas. I do this with ducks, but sharpies always get eaten before I get around to it.
Think of them like steak, rather than poultry and experiment accordingly.
Potsie
Well-known member
Oh man. Light bulb moment. A sharpie pasty! With rutabaga and brown gravy…
