I found some ruffed grouse breasts in the freezer yesterday and decided to prepare a meal this evening. I browned the boned meat in butter and set it aside. Then, in the butter, I browned a few large mushrooms and some shallots. When they were translucent, I placed them in the bottom of a casserole dish and layered the grouse breasts over them. I prepared a sauce with 1/2 cup of chicken broth and two cups of sour cream mixed with about 1 1/2 tablespoons of apricot jelly. I layered this over the meat and covered the casserole, which was then baked at 350 for an hour. It was delicious and went quite well with some baked hominy that I threw together and baked with it. I can't wait until grouse are open again this Fall.