Once again, I’ve snarfed dinner before I though to take a picture… so here it is before I skinned it
Some people leave the feet on, but they’re furry owl-like feet, so we lopped ours off when we were skinning it. Having the feet off makes getting the skin off much easier, which is A LOT faster than plucking since these little birds have thin skin that tears easily. If you want, you can wrap the grouse with bacon to simulate a crispy skin.
Grouse, whole or just breasts, depending on how you did hunting…
Butter and olive oil, as needed
Garlic cloves, to taste
1 cup Sherry wine
1 cup chicken broth
1 lemon, sliced
1/4 cup chopped fresh parsley
Brown the grouse in butter and olive oil. Transfer to casserole.
In remaining fat, saute mushrooms and several cloves of garlic. Deglaze pan with sherry and chicken broth; pour over grouse breasts. Cover with the mushrooms, lemon slices, a handful of parsley.
Cover the casserole and bake in a 300 degree oven for 3 hours, adding more broth or wine if necessary.