3 grouse
Salt and pepper to taste
1 pinch tarragon
1/2 c. olive oil
1/2 c. chicken stock
3-4 tbsp. flour
2 tsp. seasoning salt
1 pinch thyme
2 cloves garlic
1/4 c. Marsala wine

Clean and dress grouse, splitting each down the spine and removing legs. Mix flour, salt, pepper, seasoning salt, tarragon and thyme together. Rub and roll birds in flour mixture.

In frying pan, heat olive oil with garlic cloves, being careful not to burn. Brown birds evenly in oil. Remove birds from pan and place in a glass baking dish (breast side up) with the chicken stock and wine. Reserve oil and garlic mixture.

Bake at 350 for 45-60 minutes basting frequently. Birds are done when meat is pinkish white but still juicy. Remove dish from oven and drain liquid into the olive oil mixture. Stir and heat. Place birds on serving dish and pour entire heated liquid mixture over birds. Can be served on a bed of rice or birds can be stuffed with rice. Garnish with parsley.