Taste of the Wild: Roasted spruce grouse
Published: , in Outdoor News
Allowing one bird per person, folks would contribute from their harvest. Since root vegetables held well, the meal would be rounded out with Yukon gold potatoes, roasted carrots and sourdough bread served with homemade highbush cranberry butter.
The post Taste of the Wild: Roasted spruce grouse appeared first on Outdoor News.