Add the grouse to a medium pot and cover with water. Bring to a gentle simmer and cook for about 1 hour, or until meat is ready to fall off the bone (white-fleshed birds may need less time). Save 2 cups of the cooking liquid and set aside the grouse to cool.
Once cool, remove all usable meat, discarding the bones, and shred the meat.
Melt the butter in a pot or deep skillet over medium heat and add the celery and leeks, cooking for about 5 minutes, or until softened. Add the garlic and cook 1 more minute.
Add the spruce salt, if using (or kosher salt if not), then add the flour, stirring it in well and cooking it for about 2 minutes.
Add the shredded grouse, the cooked wild rice, and the reserved cooking liquid and bring to a simmer. Cook for 10 minutes. Add the dried and fresh cranberries and cook for another 10-15 minutes.
Reduce the heat to low and stir in the heavy cream. Cook until heated through and thickened to your liking. Season to taste with more spruce salt if necessary and garnish with fresh herbs. Enjoy!
