[Andy]

Dean, I spatchcocked the grouse and seasoned it. Then seared it in a pan with a another pan on top of it for weight to get good contact. After it was cooked on both sides and breast was 135 degrees in the breast I pulled it, covered with foil, turned up the heat then tossed in the legs/breast of the woodcock. Literally 1 minute a side or less, put that under foil. Browned the mushrooms in the remaining pan drippings, scraped up the frond, tossed some brandy in there, nearly caught the house on fire and when the flames went out tossed in some Vermont butter and made the sauce and then spooned that over the whole thing. I've done this with reduced wild apples I picked while hunting instead of mushroom, it's sweeter and I'm not sure which I prefer.