Get all your ingredients in line as this goes quickly once the cooking begins.  As the French say, “Mise en place”.

• Preheat Deep Fryer to 350 or use deep pan with 1/2 inch of oil.
• Season Grouse with Cracked Pepper and Sea Salt, coat Grouse cubes with corn starch. We like to use a ziplock bag and let the cubes sit for a couple minutes after
  coating to bind well with the corn starch.

• Deep Fry Grouse Cubes for 1 1/2 – 2 minutes. NO MORE than that. Just when the cubes begin to float and slightly brown on the edges they are done. Remove from oil and place on paper towel lined dish.

• Heat large skillet to medium/high heat. Add Olive Oil, Chopped Garlic and red pepper flakes. Sautee until garlic just begins to brown.

• Turn heat up to high. Add Chicken Stock/Brown Sugar mixture. Stir until foaming bubbles begin and mixture begins to reduce by a third.

• Add Sesame Oil mixture stirring until hard bubble begins again.

• Add Maple Syrup and stir until hard bubbling and foaming begins.

• Add fried grouse and continually toss in pan until well coated. Add ¼ cup chopped scallions and toss for about 30 seconds more.

• Remove from heat. Plate and garnish with remaining chopped scallions.