Above is not necessarily true about grouse.We have a place near here that sells wild birds. One thing I learned is that you have to buy a pound of thick-sliced bacon and just cover the bird with it. We're used to birds that waddle around and do nothing until they die. Wild birds are lean and tough. Anyway, I put several strips of bacon across the bird (I've not done grouse, but have done wild turkey (which makes to realize why our forefathers domesticated the darned thing), several kinds of duck, and pheasant. I personally, over the years, have decided that braising is the best method for wild birds. In a baking dish, with an onion, several cloves of garlic. If you want to make it a one-dish-meal, a few potatoes and carrots. Then a half cup of red wine, and a half cup of chicken stock. Then low and slow for a couple of hours. Towards the end, throw in some mushrooms.