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Grouse
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Grouse is also called ptarmigan, and in the North, partridge. Those who love it feel that it is the finest of all game birds. Unfortunately, grouse is notoriously difficult to bag and one grouse feeds just one person. We cook them very simply, without masking them with strong sauces or marinades.
The best and most basic way to prepare grouse is to split them down the back, flatten the breastbone, and rub all sides with butter. Broil 15 to 20 minutes, turning once. Accompany with crisp fried potatoes.
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