Grouse season opened here in CO this past monday (9/1) I was fortunate to kill a limit that morning and tried something I have never done with grouse: Piccata. While the full traditional treatment involves using veal or chicken with a lemon and garlic sauce I tried a slight variation:

Fold plastic wrap once over grouse (or pheasant) breast half and pound to about 3/16ths inch thickness with a meat mallet or similar object. " Smear" the meat outward from the center as you go, until it is uniform in thickness.

Mix a favorite seasoning or plain salt and pepper with all-purpose flour, and dredge the breat halves in in.

Place floured breasts in a pan of heated olive oil (just enough oil to wet the entire bottom.)

Cook until just golden brown. Be careful not to overcook. Done right, the meat is fork tender.

I used a packaged Knorr Green Peppercorn sauce and added a bit of sugar to it. A nice Hunter Sauce with sauteed mushrooms, or a wine based sauce would also work very well.

Serve with buttered noodles and a salad or favorite veggie.