Main Ingredients:

1 Ruffed grouse, 16 oz.
1/2 tsp. shallot, pared, minced
1/8 tsp. garlic, pared, minced
1/4 tsp. basil, finely chopped
1/4 tsp. thyme, finely chopped
2 oz. white wine
2 oz. olive oil
2 oz. lobster mushroom
salt and pepper, to taste
1 tbsp. olive oil

Cooking Preparation of the Recipe:

Remove and reserve grouse legs and thighs. Remove wishbone from breast; leave wing bones attached. Reserve. Combine shallot, garlic, herbs, wine and oil in bowl; add lobster mushroom. Marinate for 45 minutes. Remove mushroom; season with salt and pepper. Charbroil for 1-1/2 minutes on each side; transfer to saute pan. Cover; bake at 400 degrees F until tender, about 15 minutes. Remove from oven; let cool. Thinly slice on bias. Gently pull skin away from tip of grouse breast toward wings. Season flesh with salt and pepper; overlap mushroom slices over breast, making sure to cover all flesh completely. Pull skin back over barded breast; secure with string. Place olive oil in pan; heat until hot. Add barded grouse; sear on all sides. Place grouse on rack in roasting pan; roast at 400 degrees F for 12 to 15 minutes. Remove from oven; let stand 15 minutes. Remove breast from carcass; reserve warm.

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