1/2 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 (16 ounce) can chopped fresh mushrooms, drained
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped celery
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the parsley, garlic powder, oregano, basil, sage, marjoram, sage, thyme, marjoram, thyme, marjoram, celery and onion.
Place the grouse, mushrooms, butter, parsley, celery and onion in a large saucepan. Pour the marinade over the grouse and cook 15 minutes.
Remove the grouse from the pan, place them in a resealable plastic bag, press the bag to seal and squeeze the marinade into the water holes.
Place the grouse over the pan, dampen the bag with water. Bring to a boil, then reduce heat. Beat in the mushrooms, butter and parsley, a little at a time, stirring until well blended. Let stand 15 minutes. Drain and fluff grouse with a fork.