Throw whatever vegetables and roots you have on hand in a cast iron skillet and roast them in the oven for about 20 minutes at 500 with a few dashes of olive oil, salt and pepper. Then, put in a plucked and flattened grouse (removing the backbone and splaying open) on top, stuffing butter pats under the skin and a few more butter pats around on top, and roast for another 20 minutes or so. Very simple and delicious, the only hard part is plucking the bird. —From Robert J., California