Grouse meat?

If shot, cleaned and all the shot remove, I have seen them hung outside for 3-7 days before plucking, they need to age, pheasants, grouse, partridge and pigeons need to rid the wild smell, soak it in a saltwater bath for a few hours, then roast, slowly for well or as a chef we cooked them french style or "poele", it is covered in a pan with a bit of stock and fat (buter or chicken fat), basted until done, grouse can be eaten medium well, a covering of fatty bacon or pork fat is a good way to keep them moist if roast.

4 days max, toss it, you should have frozen it instead, then it would have lasted for up to 4 months or even more.

toss it!! they are to be cooked immediately or frozen!