GROUSE

Jimmy flours, salt and peppers, and browns the cut-up grouse in his dutch oven, adds chopped celery, onions and carrots, and pours a can of mushroom soup over the top.

Bake at 350 until grouse is tender when pierced with a fork.

It’s probably better to separate large, old grouse from young, tender grouse and cook them separately, as the cooking time will differ.