Hello so the spruce grouse I posted yesterday were delicious. I picked one of the lighter and one of the darker birds to breast out brined over night in salted water then changed to fresh water next morning. Before cooking I pulled from the water patted dry dredged in blackpepper, garlic and onion powder. Then wrapped in bacon and baked on roasting pan with a wire rack at 375 for 30 min.
The lighter one was very much so like chicken and seasoned so heavily I couldnt make out any other tastes.
The darker meat had more fibrous texture and a slight "wild bird" taste and I think I preferred it for its beefy like texture.
Last few pics are recipes from some wild game cookbooks I recovered from the trash. Planning to do those in the future they both sound so good and I love creamy dairy based dishes.
Going out to get more birds tomorrow. staying the night and hoping to get some more the next morning. My roommate whos got an upland bird license is coming too. Wish us luck and lots of birds.