We often shoot grouse on moose hunting trips. After years of eating our 3 local types (Ruffed, Spruce and Sharptails) I decided that I would no longer shoot the spruce grouse as the meat is very dark and to me tastes like liver (uck). My hunting partner was not part of this decision and he continues to shoot "any grouse", so spruce grouse still find there way into our cooler. To hide the strong taste my partner pan-fries the cubed meat and adds it to Knorr soup that is then allowed to simmer on the back of the wood stove in the wall tent. The liver taste is not completely gone using this method, but it is mild enough that even I enjoy this thick soup.

I still don't shoot spruce grouse because in Ontario they count in your limit with ruffed grouse and I would much rather fill my limit with them as they are delicious!

Mike