Cut chicken and grouse into serving pieces, and marinate for 2 days in red wine. Drain and dry pieces well. Sprinkle pieces generously with flour.
Dice bacon and blanch it by placing it in cold water and bringing it slowly to a boil. Drain. Sauté bacon in butter until golden; remove bacon and sauté chicken and grouse pieces in remaining fat until golden. Pour over the juices of the mari