Stewed Grouse with Cranberries on the Go
*60 grams lardon
*300 grams cranberries
* 50 grams sugar
*35 grams flour
* 150 mL vegetable oil
* salt, pepper to taste
1) Remove grouse legs and wings and make about 1 L of broth with them.
2) Cut the body into large pieces, add salt and sugar and lard with lardon. Baste each piece with oil and fry over coals until crusty. Add oil to the mess-tin and fry sliced onions. Put fowl pieces on top of the onions, add the broth and stew for 1 hour.
3) 15 minutes before it is done, add cranberries, sugar and flour mixed with broth to thicken the sauce. Ladle the sauce into bowls and place the meat in it before serving.