Grouse On The Grill - cooking recipe

Ingredients

grouse (one per person; blue grouse, ruffed grouse or spruce grouse)
1/4 lb. stick butter or margarine
2 tsp. Worcestershire sauce
juice of 1/2 lemon
1 large garlic clove
1/2 tsp. finely ground black pepper

Preparation

Split birds in half along the keel bone.
When the coals are ready, place the unseasoned birds on the grill.
(I like medium hot coals, like you might grill chicken over.) Turn the halves frequently so they don't burn.
Meanwhile, put the rest of the ingredients in a saucepan.
Crush the garlic clove first.
Put the pan on one side of the grill, melting the butter and blending everything.
Stir this, the basting sauce, every now and then. When the birds are browning nicely, begin basting, first one side and then the other.
When you think they're done, they probably are.
Not having as much fat, grouse don't take as much cooking as chicken.
A bit of salt to taste and the birds can be served.