Mix the salt and water together very well until all of the salt has dissolved.
Add the grouse legs to a container and pour over the brine. Put in the fridge for 12 hours to 2 days.
Pour off the brine and pat the legs dry.
Preheat oven to 200°F.
Melt the fat in an oven-proof pot or pan over low heat.
Add the legs to the fat so they’re completely submerged and transfer to oven.
Cook for 3 hours.
Remove legs from fat and set aside. Either heat the fat over low heat until all of the liquid has evaporated (spitty and messy) or put the fat to cool in the fridge and separate the solid from any liquid on the bottom (painless and easy).
Add the flour, paprika, and cayenne to a large bowl.
Heat the fat in a deep skillet to 350°F.
Toss the legs in the flour mixture, then add to the hot oil, a few at a time. Fry until golden and crispy, about 2 min per side.
Transfer to a rack over paper towel to drain.
Combine the butter, hot sauce, garlic, and pepper in a small pot over low heat, whisking until the butter melts and the sauce emulsifies.
Toss the legs in the sauce and serve immediately. Enjoy!
