3-4 grouse, skinned and cleaned
2-3 tbsp. butter
1 tbsp. salt
1/4 tsp. pepper

Melt butter in 4-6 quart pressure cooker and brown birds. Add 1/2 cup water. Cover pressure cooker and cook for 15-20 minutes or until tender and met comes off bone. Season. Remove birds; take meat from bones. To make gravy, heat 2 cups broth from cooker (if not enough broth add water), with 1 cup sweet cream. Add 2 tablespoons cornstarch, dissolved in cold water, stir until thickened. Reheat meat in gravy. Serve with whipped potatoes, rice or noodles. Serves 4.