Make sure you braise the bird, or pot-roast, ideally in a mix of stock and good quality red wine. Fry the breasts, turning often, until both sides are brown and the center of the breasts register at least 165 F.

Preheat a skillet over medium heat, then add a small amount of butter or oil until it is nearly smoking. If that is what you want then go buy chicken. These draw some of the nasty out and actually tenderize it.

Season grouse breasts with salt and pepper. Simple Pan-Fried Grouse Pan-frying is a simple way to prepare moist, juicy grouse breasts. Having said that if you want to disguise the flavour lightly fry up a package of bacon and then cut the grouse into nuggets and fry in the fat, then wrap each nugget in …

In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Being slightly tougher, older grouse benefit from slow cooking. Cook for around 45 minutes and always allow the bird to cool in the stock to help lock in moisture - you can keep the birds whole, or joint them. Spruce hens are sorta palatable IF you get them BEFORE the snow falls, and IF you soak the meat in buttermilk for at least 24 hours, or salt water ans wine. Add vinegar, stirring well.

Ingredients 6 spruce grouse (backbone and ribs removed) 2 cups half-and-half 1/2 cup whole wheat flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 pinch nutmeg 1/4 teaspoon dried cloves 1/4 teaspoon dried thyme 4 to 5 juniper berries, crushed 1/4 cup oil (olive oil) DIRECTIONS In a saucepan over medium heat, melt butter and saute onion for about 2 minutes.

Grouse will not taste like chicken no matter what you soak it in.