Fried Sage Grouse and Blue Corn Pumpkin Waffles with Hot Chokecherry Honey

Preparation

• For the Fried Sage Grouse
• Prep the Breast: remove the breast from the bone and clean any silver skin or excess fat. Separate each breast into two servings by slicing them lengthwise into two even cutlets. Pat the cutlets dry with a paper towel.
• Prepare Breading: In a shallow bowl or plate, mix together the cup and a half of flour, the corn starch, baking powder, salt, and crushed red pepper flakes. To a second bowl, lightly scramble the egg with a tablespoon of water.
• Dredging Time: Completely coat each grouse cutlet in a thin dusting of the flour mixture. Dredge the floured pieces through the egg bath. Coat the cutlets for a second time in the flour mixture. If an extra thick crust is desired, take the cutlets for a second trip through the egg bath and flour mixture. Let the cutlets rest while the cooking oil heats.
• Frying Time: Add a high temperature cooking such as vegetable or canola oil to a heavy bottomed frying pan. I like to use bear fat when frying. The oil should be about a quarter to half inch thick for frying in. Preheat the oil to 350 – 375 degrees Fahrenheit. Once the oil has reached temperature, add the cutlets to the hot oil. Fry on each side for four minutes, until the crust is golden brown. Remove fried grouse from oil and let rest on a wire rack or paper towel to drain any excess oil.
• For the Blue Corn Waffles and Hot Chokecherry Honey
• Prep the Iron: Preheat a waffle iron. When the iron is up to temperature, either spray with cooking oil or brush with melted butter.
• Create Waffle Batter: In a large mixing bowl, add the blue corn flour, all-purpose flour, baking powder, and salt. Whisk together to ensure the baking powder is thoroughly blended together.
• Mix Wet Ingredients: In a second bowl, mix together the pumpkin puree and whole milk. Add the egg and stir until just incorporated. Then whisk in melted butter. Add the wet ingredients to the dry. Stir until the flour is just mixed in but still slightly lumpy.
• Add the Savory Ingredients: Mince one of the jalapeno peppers and dice the green onions. Add the minced peppers and green onions to the batter.
• Cook Waffles: Add batter to the preheated iron, about a half to 2/3 a cup depending on the size of your iron, and close. Steam the waffles until crispy, typically between three to five minutes.
• That Hot Honey: While the waffles are cooking, in a small sauce pan over low heat, add a half cup of a chokecherry honey and a tablespoon of water. Mix together and add slices of the second jalapeno to the honey. Let simmer for 15 minutes, taking care to stir so the honey doesn’t stick to the pan.
• To Plate: Butter a hot waffle, place a piece of hot fried sage grouse a top a waffle, sprinkle with extra green onions and jalapeno slices, and drizzle spicy chokecherry honey over the top. Enjoy!