Instructions: Saute breasts in butter until nearly tender, about 15 minutes, add jelly and wine. Salt and pepper to taste. Cook, covered, 15 to 20 minutes. Remove breasts to a platter.

Add cream and a dash of paprika to the gravy. Taste for seasoning and if necessary add salt and pepper. Pour gravy over meat.

This recipe yields 3 to 4 servings.

Comments: The Blue Grouse (or hooter) is the largest upland game bird in Alaska, attaining weights of 3 1/2 pounds. The Blue Grouse hunting season ends on May 15.

Meat of young grouse is more tender than that of adults, making them very desirable. It isnt the meat of the adult birds which at times is tough, but rather the membrane covering each muscle bundle. This can be completely removed with the aid of a sharp knife and by peeling it off with the fingers. The method is similar to that employed when skinning an animal.

Mention of only breast meat does not mean that the other meat is not good. The giblets are very tasty. The legs are full of sinewy little bones and are a bit discouraging to eat as drumsticks. However, they, along with the neck and giblets, are good when pressure cooked together for soups and stews.

Description: "April is a great time to get out in the woods, enjoy the rush of spring, and to if youre lucky enough to live within their range to listen to the "hooters" calling. Even luckier is the hunter who can bag an unwary hooter for the pot."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.