We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com Posted for ZWT II '06
In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft.
In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm.
Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.