Ingredients:

2 large and old Sage Grouse boned out and cut into bite size pieces
1 large can cream of celery soup
4 tbls. Worcestershire sauce
2 tbls. ground pasilla chile
1 tbls. honey
3 tbls. stoneground mustard
1 tbls. Tabasco (more is desired)
3 celery stalks cut up
4 carrots cut up
2 large Idaho potatoes chopped to half-inch size
1 med. onion cubed, sautéed and added to crock
5-6 large garlic cloves chopped finely
1-2 c. broccoli tops cut up
1 bottle of Rainer Ale

Directions:

Clean and cut up your Sage Grouse and sauté them in a cast iron
skillet with a couple teaspoons of cheap olive oil. Brown lightly on all
sides then put into crock pot. Next sauté onion until translucent and add to
crock. Add garlic as is without sautéing. Cut potatoes, and add the
remaining ingredients except for broccoli. Add the Rainer Ale and enough
water to cover all ingredients.

Set the crock pot on High to get everything up to heat (30 – 45
min.) then turn to Low and simmer for 2 1/2 hours until meat and
potatoes are cooked. Remember to add your broccoli about 30 minutes
prior to serving.  One might want to add the veggies about 5-minutes
before starting the simmering process to avoid mushy vegetables.

Serves approximately 4 hungry Crow, 5 Cheyenne, or 6 non-Indians