Please read About Wildfowl and About Partridge and Grouse.

If desired, wet-brine the grouse for up to 4 hours, then pat dry and let sit on a rack set over a rimmed baking sheet in the refrigerator for 4 to 8 hours. Preheat the oven to 500°F. Pat dry:

Season inside and out with:

Place the birds on a rack in a roasting pan, set the pan in the oven, and roast until the juices from the thigh are light pink when the skin is pierced, 10 to 15 minutes. Transfer the birds to a platter, loosely tent with foil, and let rest for 10 minutes. Prepare:

Serve with, if desired: