Yes Clapper, I think in general that's true! Not sure how to categorize spruce grouse in the vein of how much a bird flies...very dark meat and one can hardly get them to fly! One way I used to cook ptarmigan, which remind me of sharptails, and any upland bird will work well, IMO, is in an etouffee! I used ptarmigan due to having a freezer full of them when I lived in AK and ran out of ideas on how to cook them! Probably be a waste of a good bird to cook quail, chukar or ruffed grouse in this manner!
