I shot a couple grouse at the deer shack in early October. I kind of made a recipe up that I hadn't tried before, but found the results extremely tasty.

I breasted both grouse and put the breasts in a Dutch Oven with about an inch of chicken broth and a bay leave. I then slow cooked in an oven at about 250 for 3 hours or so. The meat was falling off the bone tender.

I shredded the meat off the bones and put it back into the Dutch oven. I added more broth along with chopped onions, chopped carrots, and chopped celery as well as some minced garlic and fresh rosemary. I simmered on the stove top until the veggies were cooked. As this was simmering, I boiled some wild rice separately and added the rice to the soup after the veggies were done.

I know I'll be doing this again with any grouse I shoot. It seems that it's hard to cook grouse without the meat getting tough and this method of cooking a good way to keep the meat moist and tender.