Grouse are sometimes called 'chicken of the forest' in the North and 'prairie chicken' in more southerly climates. Because of it's similarity to chicken, it's a natural substitute for a great piccata. In this recipe, thyme has been added with the traditional parsley as the herb of choice. —Giggles
Skinless, boneless Grouse breast pounding thin (to approximately 1/4")
Mix the flour, salt and pepper in a shallow bowl. Dredge the grouse lightly through the flour.
In a large saute pan, heat 2 tablespoons of butter and olive oil over medium high heat. Add the grouse and cook for 3 minutes on each side or until golden brown (do not overcook). Set grouse aside on a plate and cover with foil to keep warm.
Add broth, lemon juice, capers and thyme to the same pan, deglazing the pan. Stir and scrape up any brown bits.
Return grouse to the pan, cook another 5 minutes. Transfer grouse to a platter. Whisk in the remaining butter into the sauce. Pour over grouse and garnish with parsley.