Most people don't care for the wild or "gamey" flavor of the sharp-tailed grouse. Personally, I like that flavor. To me, pheasant isn't much different than chicken on the grill in terms of taste.
I try and shoot as many sharpies as possible in the fall. Wished they wouldn't get so darned skittish so early in the year so I could hunt them throughout the year.
Here is the trick with sharpies. take a bowl with some flour in it. Add in some lemon pepper seasoning, poultry seasoning, oninion powder, and garlic salt. Mix up the flour and seasonings. Cut breasts into chunks/strips and fry in oil. Once they are nice and crispy, take them out and have A1 steak sauce as a side dip for the grouse.
Other option is to fry up with no flour and just a little lemon/pepper seasoning. Once fried, scatter on a flour tortillo along with chopped roma tomatoes, red onion, cilantro, and jalapeno pepper. Add some cheese and top with another tortillo. Put in the oven until cheese is melted. garnish with lettuce, pico de gallo or salsa, sour cream, and guacamole.
You can also take and split breasts and wrap in bacon and put them on the grill. Use toothpicks to hold bacon on breast strips. (dove is also good with this recipe)
Hope that helps. If I was in Dickinson, I would try shoot my sharpies before my pheasants, but I have always been the minority on those hunting trips.