Grouse On The Grill

1. 1

   Split birds in half along the keel bone.

2. 2

   When the coals are ready, place the unseasoned birds on the grill.

3. 3

   (I like medium hot coals, like you might grill chicken over.) Turn the halves frequently so they don't burn.

4. 4

   Meanwhile, put the rest of the ingredients in a saucepan.

5. 5

   Crush the garlic clove first.

6. 6

   Put the pan on one side of the grill, melting the butter and blending everything.

7. 7

   Stir this, the basting sauce, every now and then. When the birds are browning nicely, begin basting, first one side and then the other.

8. 8

   When you think they're done, they probably are.

9. 9

   Not having as much fat, grouse don't take as much cooking as chicken.

10. 10

    A bit of salt to taste and the birds can be served.

No additional tips available.