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Brent Mitchell  › Oller's Acres   April 10, 2012 at 1:19am

Yes matt since it's spring and being a chef, i would recommend roasting the whole bird with fresh thyme, garlic, salt and pepper, just rub it right on the grouse with some olive oil or butter. Serve it with some sautéed Michigan fiddlehead ferns or asparagus and a nice root vegetable puree or roasted root vegetable puree. Grouse is also great in soup, substitute it for chicken in s chicken noodle soup or in a white chili. Email me for any questions you have. I love cooking wild game. [email redacted]