Grilled Grouse with Chive Butter
You can replace the chives in the butter with any other herb, such as rosemary, tarragon, parsley, oregano, et cetera.
Prepare a medium-hot fire in a grill.
Melt butter in a large saucepan and stir in the snipped chives.
Dip grouse into the butter mixture and place on the grill. Grill for about 3 to 4 minutes per side, basting with additional butter. If not quite tender, stack grouse on top of each other on the indirect-heat side of the grill and cover. Let cook for another 5 to 10 minutes. Internal temperature should register about 150°F.
Season to taste with salt and pepper and serve hot.
A Grouse of a Different Color
There are several kinds of grouse and they are distinctively different from one another. Ruffed grouse and spruce grouse are tasty birds similar to quail. The ruffed has whitish meat, the spruce has darkish meat, and both weigh in around 12 to 16 ounces dressed. The sharptail grouse is next in size, at 1 to 1¼ pounds, with darkish meat. The blue grouse is a mountain bird with whitish meat, and it tips the scales at 1 to 2 pounds dressed. Then comes the big boomer, the sage grouse. They weigh 2 to 4 pounds and have dark meat with an extremely strong sage flavor.
1 cup (2 sticks) unsalted butter
4 tablespoons chives, snipped
6 (12-ounce) ruffed grouse, split
Kosher salt and freshly ground black pepper to taste