Prairie grouse have a robust flavor that stands out in any dish, allowing you to pair them with savory spices and still know you’re eating sharptails, prairie chicken, or sage grouse. The great thing about these birds is they are big and provide lots of tasty meat to work with.
Samosas are a great way to make your grouse go further and appreciate the bird and the effort it takes to bring some home. The filling in these samosas is at least 50-percent wild game bird.
Ingredients for Filling
- 3 Tbsp butter, oil, or ghee
- 1 lb. prairie chicken breasts (4 breasts), minced
- 1¼ cups potatoes, peeled and diced (about 1 medium-large potato)
- 1¼ cups onions, diced (about 1 medium-large onion)
- ½ cup carrots, peeled and diced
- ½ cup peas, frozen or fresh
- 1 Tbsp fresh ginger, grated
- 2 large garlic cloves, minced
- 1½ tsp salt
- 1 tsp turmeric
- 2 tsp coriander, ground
- 1½ tsp chili powder
- 2 tsp garam masala
- 2 tsp fenugreek, ground
- 1 tsp cardamom, ground
- 1½ tsp cumin
- ½ tsp black pepper
Ingredients for Dough
- 2½ cups all-purpose flour
- ¾ tsp salt
- 1 tsp ajowan seeds
- 1⁄3 cup melted butter or ghee
- ½-¾ cup warm water
- 2-3 cups of vegetable oil for frying
Prepapre the Dough
- Mix the flour, salt, ajowan seeds, and butter using your fingers until it looks like breadcrumbs. Then slowly incorporate the water, a little at a time, and knead the dough until it forms a smooth dough that isn’t sticky. The dough should be firm.
- Form the dough into a ball, cover with oil and plastic wrap, and let sit for at least 30 minutes. You can prepare the filling in the meantime.
Prepare the Filling
- In a large frying pan, heat 2 tablespoons of butter or ghee over medium heat. Add the potatoes, onions, and carrots. Sauté for 10-15 minutes, or until the potatoes are tender and the onions are translucent. Reduce the heat and put a lid on the pan to prevent burning or drying out.
- Add the peas, ginger, garlic, and all the spices. Sauté for another 3 minutes.
- Move the vegetable mixture to the outside of the pan and bring the heat back up to medium. Add the remaining tablespoon of ghee and the prairie chicken. Sauté the prairie chicken quickly to brown the meat, but do not overcook. After 2-3 minutes, stir the meat and vegetables together. Set aside to cool.
Assmble the Samosas
- Cut the dough into 8 equal pieces. Taking one piece at a time, add a bit of oil to the dough and use a rolling pin to roll out the dough into an oval shape, about 8" by 6". The dough should be rolled out to about 1⁄8" to 1⁄16" thick. Use a knife to cut the circle in half, on the short side.
- Take the flat-cut edge and apply some water with your finger. Bring the two corners up, aligning the edges to form a seam. Press the seam well to create a seal. You have now formed a cone.
- Hold the cone open in your hand between your thumb and forefinger and spoon the filling in, gently pressing the filling in to reduce any air gaps. Wet the inside edge of the backside of the cone with water, then bring it forward and press it to form a seal with the front of the cone. You should now have an upside-down triangle.
- Set the samosa aside and cover it with a damp towel. Repeat with the remaining dough and filling.
Fry the Samosas
- Fill a medium, deep-sided pan halfway with frying oil and heat over medium heat to 350°F. Add the samosas and fry for 8-10 minutes until golden brown, turning occasionally. The oil is the correct temperature when the samosas are added but don’t bubble feverishly.