1/2 lb grouse breast
2 cloves garlic
1/2 tsp fresh ginger
1/4 tsp dried red pepper
2 tbsp olive oil

Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.