for the grouse, breast them out and I soaked them in lightly salted water overnight. then I butterflied and flattened them out with a mallet, lightly, they're delicate.
Then dip them in flour, then egg, then seasoned bread crumbs. Pan fry on medium high heat until nice and brown. remove to a warm oven.
Pour off the oil and saute some mushrooms until nice, add a chopped shallot, chopped clove of garlic, crushed red pepper flakes and saute a little more.
Stir in 2 tablespoons or so of flout and cook a few minutes then slowly add chicken or mushroom stock and simmer until thick and the flour taste is cooked out, about 7-8 minutes. Finish with parsley and cream or butter if you want.
Noodles
Broccoli
done, Jeff