No, not at all, if anything they can be dry. You do not want to overcook grouse. That's why I like the breast meat for a stir fry.Are they dark meat and greasy like duck or goose?
Growing up with my grandparents eating goose at Christmas was the usual. I like goose more so than duck.
If I was to cook a goose I would poke many holes into the flesh to allow the fats an out. Otherwise it can be too greasy. Turkey seems to be the dominant poultry available these days.