Ingredients:

2 sharptail grouse, cleaned
2 cups milk
2 tbsp butter
1 cup dry red wine
1 cup ruby port
½ cup water
½ tsp chicken bouillon granules
4 cloves garlic, minced
3 tbsp apple juice concentrate
1 tsp kosher salt
½ tsp fresh ground black pepper

Preparations:

About 8-24 hours ahead of time: Split the grouse in half with a poultry shears by cutting  up along one side of the spine in back. For the front, turn the bird breast down. Then, while  pressing on each shoulder joint, snap the breastbone out. Finish by cutting neatly through the breast meat. (You will have to equal halves; 1/2 breast and 1 leg to each. ) Place the 4 split sides in a shallow bowl and cover with milk.

Directions:

1. Preheat the grill for about 10 minutes. Then turn it down to medium high heat. The grill is ready when you cannot hold your hand at cooking level more than 3-5 seconds.

2. Drain the milk off the split birds, and dry them with paper towel. Set them aside. In a large skillet, melt the butter and add the wine, port, water, bouillon granules, garlic and apple juice. Bring the mixture to a boil, then turn the heat down to low and simmer until it thickens. (When ready it will stick to the spoon.) Keep the sauce warm while  you cook the birds.

3. Season the grouse with salt and pepper inside and out, and place on a lightly oiled cooking rack directly over the heat. Cook about  5 minutes a side for rare, 6-7 for medium. Serve with green tomatoes, sliced, breaded, and fried.