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Lol, no I don’t suppose that would work out so well.

The last time I was in France I had this dish. It’s a grouse with red wine sauce. It’s liver is made into a pate and is smeared on the toast. It was shot wild. A small piece of buckshot left behind...

Birds like this are such a delicacy that when I do get the rare treat, I take the cooked meat from the pan immediately place it one a large crouton that will soak up the juices that it might exude....

Per pound? Here it is, when available.

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If anyone gets a grouse please keep me posted. I adore grouse.