[M.T. Pockets]

I get a partridge every couple years, I haven't hunted grouse in years but use the same recipe.

Since there isn't a heck of a lot of meat on them, and I usually only have one or two of them, I cut them into bite sized pieces and stir fry them a couple minutes in hot butter. Sprinkle a bit of garlic salt, lemmon pepper and lawry's salt while their cooking and eat them as hot as you can stand them as appetizers.

They go fast.