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Partridge

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Zuma:

--- Quote from: JW_Halverson on July 09, 2014, 09:29:24 pm ---Plucked, drawn, wrapped in bacon and roasted in a hot oven!  Side of roasted potatoes with diced peppers and onions, and coleslaw.  Gimme a nice bottle of pinot noir with that and I will dance up the 13 stairs to get hung, cuz that sounds like a perfect last meal.

--- End quote ---
I am pretty sure grouse is the same.
I used to pop em and clean em. Just skin out the breast. Mom would roast/bake em.
Only thing I was denied was the wine. :) Gotta run. late for dinner.
Zuma

JW_Halverson:
The young of the year sharptail grouse is best roasted whole.  The two year old birds are stronger and I cut the breast meat in strips, dredge in egg and cornmeal and pan fry. 

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