I had four grouse in the freezer so they came out to thaw on saturday for today's dinner. My daughter loves the birds so she came to join us. I sure wish these birds were larger than they are but man there is some good eating in them. I roast these and served them with brown rice and vegetables as well as dressing.
I roats the birds with quartered apples and a half cup of water at 300 degree in a covered roaster for two hours. At that point I drain the fluid from the roasting pan and spoon out the apple quarters. I spoon in the dressing and return the roaster to the over for an hour at 250 degrees. The birds fall apart when they hit the plate.
I'd throw pheasant out the window for a grouse. Some people think grouse are tough, but done right using moderate heat they will serve up about as tender and moist as a young chicken. Flaor-wise there isn't a bird anywhere that compares to the ruffed grouse. I sure wish I had a couple more.
