Colorado Wild Sage Grouse in Champagne Rowanberry Mead Sauce

12 Colorado wild sage grouse hens, largest-sized available, rubbed with organic, herbed goose fat. Add finely-minced, fresh, organic parsley, finely-minced shallots, finely-minced fennel bulb, and lemon myrtle to the melted goose fat.

Make sure the trimmed, peeled, fennel bulb, and shallots are all certified organic, soaked, then washed with cold water. After that, finely-mince both of them. Stuff the sage grouse hens with fresh, organic, rosemary sprigs, mixed with Colorado organic peaches, diced, de-seeded.

Braise it in a sauce made from fresh, organic, Irish rowanberries, a bit of Colorado's wildflower honey, raw, champagne, and Irish-styled apple mead.

Marinate the wild, sage grouse or organic, domestic, quail hens in Colorado's Holy Abbey Winery's champagne for 24-hours, prior to marinating it in the organic, rowanberry-apple mead sauce.

Serve this NRA fundraiser meal (for raising enough money for donated, child-proof, gun safes) at an Irish-American, Catholic Church, since apple mead was created by Irish monks, pre-World War I.

We can hold an Irish-themed, historic, farmers' market with our small CSA farms, dairies and ranches also. Please have the Catholic nuns organize this with the minority high school students and pay them all fair-wages too.