Brought home 4 sharptail grouse from Montana. Had some cooked over coals wrapped with bacon and jalapeño while there. Seems like it needs some tenderizing. I was thinking using a tenderizer hammer, then soak in some marinade and grill popper style.
Also thought about tenderizing then battering and chicken frying.
Have the legs also, didn’t find any other hunters up there that eat them. I think I could try the bacon wrapped grilling, and chicken frying also.
Any other ideas?

Carne Guisada with the breasts,

Take the legs & wings and drop them necked into hot grease, then toss in Cholula or whatever you prefer.

Serve a carne guisada taco and hot wings next to each other on a plate with rice & beans.

Eat, sleep. and be happy.

I smothered mine after brazing the. I topped them with sliced mushrooms.

This is a great wild game cook book. It is free if you ever pass this way again..

Here's four recipes that I have tried with various upland birds, and are super easy and tasty. They are from a very old wild game cook book I use often, and seem to work for sage hen, sharptail, pheasants and both the ruff and blue grouse. Very simple ingredients and don't take too long.

I think Blank won first place on this thread.

Removing the silver skin on the breast meat seems to be the most difficult part of the cleaning process.

Yesterday I actually cooked some of the Grouse we got last month in NM. Brined over night and then chicken fried the boned out breasts and served with cream gravy for dipping. Took the legs and made some “Buffalo Wings” as an appetizer.
My clan agreed that this was the best way we have done the birds (breasts). Tender and moist!

Did you remove the silver skin prior to frying? How was the meat on the legs?

I did remove the silver skin and the small cartilage from the breasts.
The leg meat was ok, just not much of it. Cooked them on the Traeger so as not to toughen the meat up too much. Just couldn’t toss the legs out without trying to get a couple bites.