Grouse are a midsized game bird, with adult specimens as large as 1 to 1 1/2 pounds. Hunters appreciate them because their habit of bursting from cover almost underfoot makes them difficult to shoot, and they are much loved for their culinary qualities. They're avidly hunted on Britain's moorlands, and various species can be shot throughout most of Canada and the United States. There is little meat on a grouse other than the breasts, but the rest of the carcass makes excellent broth for a sauce or a stew. The breasts are very lean, and must be cooked carefully.

Preheat your oven to 400 F.

Line a sheet pan with parchment paper, and set it beside your work space.

Check your grouse breasts carefully for bone fragments or shot damage. Season them with salt and pepper, and wrap them carefully with strips of bacon.

Roast the breasts for 10 to 15 minutes, depending on their size, until they show an internal temperature of 145 F when tested with a meat thermometer.

Remove the breasts from your oven and let them rest for five minutes under a loose covering of aluminum foil. Serve hot, with your favorite side dishes.