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Orvis President Simon Perkins, part of the third generation of family ownership, shares his favorite recipe for cooking grouse breasts. Here, he’s using sharptail grouse from Montana, but this recipe works with almost any game birds. From his backyard in Vermont—surrounded by his kids, Pippa and Willem, and the family dogs—Simon walks you through the process for preparing, grilling, and serving grouse breasts wrapped in prosciutto. The keys are to use a mixture of balsamic vinegar and marmalade to help the prosciutto adhere to the grouse breasts and to be very careful not to overcook the birds. Served with asparagus and orzo, this recipe makes for a delicious meal.
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