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Grouse are such a rarity here in lower Michigan that when I get one I cherish it! I often hope that even my wife doesn't come home and I get to enduldge on my own. I really hate to cover up the bird with creams or sauces or lots of spice because of how good they taste. Filet out the breast, dredge lightly in drakes and fry in butter. Don't make it raw but becareful not to over cook. I have also cook them over a fire wrapped in tinfoil and stuffed with mushrooms, onions, garlic, and green peppers that was very good.
All in all you gto to be a pretty poor chef to screw up a grouse.
Good luck!
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