Don’t let the Sage-Grouse go without a fight…

Rally the troops everyone, we need to act now before they are gone. I just read this at this website

- Petition to List the Greater Sage-Grouse…

The U.S. Fish and Wildlife Service has received three petitions to list the greater sage-grouse as threatened or endangered throughout its range. The Service has found that the petitions provide sufficient information that listing may be warranted and will begin a status review of the species.

This is the first step in the process to determine whether or not the greater sage-grouse should receive protection under the Endangered Species Act. -

Don’t let the Sage-Grouse go without a fight people, if we wait too long we could miss out on all the deliciousness that nature has provided us in the greater sage-grouse. Get your gas guzzling four wheelers and SUV’s out and lets round these tasty little bastards up quick before they are gone.

I want everyone to be prepared when they bag a few, so I’ll provide a few recipes so they don’t sit in the deep freeze too long losing that tasty, fresh killed flavor that really just paints the palette…your taste buds will be having a full-on festival celebrating a mouthful of endangered species, and in this case, a mouthful of potential endangered species – you might be the guy or gal who puts these poor bastards on the list! How exciting! Here you go:

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Stuffed Sage-Grouse w/ Bacon Drippings

• 1/4 cup ground pork
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped carrots
• 2 tablespoons finely chopped celery
• 1 clove chopped fresh garlic
• 2 1/2 tablespoons fresh bread crumbs
• ground black pepper to taste
• 8 sage-grouse, cleaned and split lengthwise
• 1 tablespoon bacon drippings

DIRECTIONS

1. Preheat the oven broiler.
2. In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
3. Arrange the sage-grouse in a baking dish. Separate the skin from the breast of each sage-grouse, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
4. Broil the sage-grouse 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

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Jalapeño Sage-Grouse Snappers

• 2 large jalapeño peppers, halved lengthwise and seeded*
• 1 pound boneless sage-grouse breasts
• 12 bacon strips
• 1 (16 ounce) bottle Italian salad dressing

DIRECTIONS

1. Cut each jalapeño half into three long strips. Place a strip widthwise in the center of each sage-grouse breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until sage-grouse juices run clear and bacon is crisp, turning occasionally.

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Okay people, you have been prepared…if you are fast enough to bag some Sage-Grouse you are ready to grill, bake or fry your way to dining ecstasy.

This message brought to you by G.A.S. “Guys Against Stupidity”, aka, the Organization I made up specifically for this blog post.