Quote Originally Posted by labfanatic View Post
So, the first set (one grouse, one ptarm) I cut into bite-sized pieces and dredged in a combo of white and whole wheat flour, salt, pepper, and ground red pepper.
I browned them on all sides in olive oil and then braised them in white wine and low-sodium chicken broth.
I served them over rice w/ the wine/broth leftovers as a gravy.

The second set (two ptarm) I browned on both sides in a olive oil/butter mix on high heat. Then I poured medium salsa over them, put the lid on and let them simmer. I was skeptical about this basic salsa recipe and I LOVED it.

I overcooked both sets due to inattention, but they were still both delicious, moist, and tasty.

Thanks so much for all your help and keep those recipes coming, I can always use more ideas!
Just tried my first ptarmigan. Brined overnight then browned them in butter. Then cooked in salsa. They were delicious. Thanks