Sharp-tailed Grouse with Sunchokes
Jeff Davis
Sharp-tailed grouse and sunchokes are a match made upland: dark, richly-flavored sharptail begs for the sweet, nuttiness of roasted sunchokes. Plucked and cooked whole, there's something about a perfectly roasted bird that is so simple yet splendid. It's even more special when the bird was wild and hunted.
Sunchokes may be grown in a garden, foraged or purchased. They contain a starchy substance called inulin, which may be difficult for some people to digest. If you've never had sunchokes before, enjoy it sparingly at first.
Sunchokes may be grown in a garden, foraged or purchased. They contain a starchy substance called inulin, which may be difficult for some people to digest. If you've never had sunchokes before, enjoy it sparingly at first.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
