INGREDIENTS:

2 Breasts of grouse, halved
4 tb Butter
1/2 Jar tart jelly
5 oz Dry sherry
4 tb Heavy cream
Paprika
Salt and pepper

Directions:

Saute breasts in butter until nearly tender. Add jelly and wine. Salt and papper to taste. Cook covered for 15-20 minutes. Remove breasts to a platter. Add cream and dash of paprika to the gravy. Taste for seasoning and add more salt and pepper if needed. Pour gravy over meat.