Re: How do you prepare grouse?
Grouse breast is tender. Over cook it and it will be tough and rubbery. Same as chicken breast. You either cook them slow and long or just so the pink is gone. All meat is the same. Good cuts can be cooked rare, shoulders, shanks, necks should be done low and slow. If it’s got a lot of connective tissue and ligaments slow turns it to butter. Lean meat, in my opinion, is best served as rare as possible.
Your asking in the wrong place. This is the tinfoil hat capital of the internet