GROUSE/CORNISH HEN RECIPE By Frank & Ann of KY 

Here is a great grouse recipe (can also be used with Cornish game hens) 
For a grouse, figure 1/2 bird per person. For a Cornish game hen, figure 1 bird per person.
 
You will need:
Apricot preserves, a good brand with lots of apricot.
2 cups dried apricots
Apricot brandy
1/4 stick unsalted butter
Celery hearts
Celery stalk and top leaves
Vidalia onion
Chicken livers
Several slices of day old toasted bread.
Salt
Black pepper coarse ground
Nutmeg....just a little
Sage....ground or rubbed....dried leaves preferred.
 
Soak one cup of dried apricots in just enough apricot brandy to soak them.
 
Cut 1 cup of the dried apricots into very small cubes. Simmer the apricots in as little water as possible until they become soft. 
Remove soft apricot pieces from water and save the water. Drain dry the apricots for later use.
 
Bring the water used to boil the apricot pieces to a simmer and remove from heat. 
Immediately add 4 ounces of apricot brandy and two large/heaping tablespoons of apricot preserves. 
Stir very well while adding just a couple of "pinches" of nutmeg. 
 
Cut celery stalks, celery leaves, brandy soaked apricots, and enough vidalia onion to make about 1 heaping tablespoon of onion. 
Make enough to fill the cavity of the bird then stuff into the bird.
 
Preheat oven to 325, very important that oven be at temperature before putting bird into oven.
 
In a covered baking dish/pan, with a rack bottom, place the stuffed bird. 
Pour the water/brandy/preserves over the bird and let collect into the bottom of the baking dish. 
Bake covered for 40 minutes. After 40 minutes, remove cover and glaze bird with apricot preserves. 
Bake uncovered for another 10 minutes.
 
While bird is baking, boil chicken livers until well done. 
Save water used to boil livers. 
Remove livers from water and drain until very dry. 
Cut livers into small cubes and place into mixing bowl. 
Cut celery hearts, and vidalia onion into small cubes and add to livers in mixing bowl. 
Cut dried toast into small cubes and add to mixing bowl. 
Add salt, coarse ground black pepper, and sage to taste. 
Bring the water used to boil the livers to a simmer and add 1/4 stick of unsalted butter. 
When the butter is well mixed with the water, pour over contents of mixing bowl to make them just moist, not damp or soaked like a 
stuffing, but just moist.
 
For each person, cover a plate with the toast/celery/liver/onion mix. 
Place 1/2 grouse or whole Cornish hen from baking rack on top of this mix. 
Add a salad with a ranch or cheese dressing, a light white or a dry red wine, or good apple cider. 
Makes a really great meal.