What kind of gun do I need for grouse?

Nine said:
I really don't mind the taste of them. I'll even bake them with just salt, pepper, potatoes and onions.
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I am sure they are fine. My disapointment was that I expected them to taste like ruffs and they did not. Probably my cooking didn't help. I usually don't shoot em when I go after ruffs. I will try to take one this year and give it another try.
 
Hunted grouse for many years over springers and pointers always used 12ga 7/1/2 shot, started moose hunting and took 410 shot many along roads try head shots no pellets in breast nice, now I use a 410 pump 1st shell # 6 next two #4 mostly shooting in air, much better than 12ga or 20ga and #4 can reach way out too
 
Personnal, I not sure if a 22 is big enough for the chickens around my parts, I currently been using my marlin 45-70 guide gun as my chicken gun. Seems to work fine with 4-10 21/2 shell and a 405 gr as back up for the big game.

K
 
A 10/22 can be a lot of fun when shooting grouse. I used one for years, my kids used it too. These days I generally use a 16 ga SxS if grouse is what I'm after. I usually hunt birds with one of my sons. They get the first shot with a 22. Once the birds are in the air, I get the next couple of shots. When the remaining birds land we start over again. Occassionally both boys come along, with either another 22 or a 410. It can be pretty easy to fill a freezer with birds, so I've had to teach the kids not to over do things. The experience has lead to a good measure of self restraint for both boys.

Spruce Hens can taste a little strong. I like them best when cut into strips and cooked with soya sauce. They make a nice stirfry. Baked in cream of mushroom soup with a bit of garlic, fried bacon, and soya sauce is also nice. They can also be quite tasty if simply cleaned, rubbed with course salt and pepper and slow cooked on a stick over a campfire.
 
What do you do with the ones that stand there motionless? Shoot em with the big 12? I prefer my table fare not to involve dodging lead shot.

Someone should do a poll about actual bagged ruffies in Canada. I would put my money on a .22 or more ground shot birds than those shot in flight. I would put my money on more ruffs shot by big game hunters than actual ruffed grouse hunters.
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Actually, no I don't. I try to spook them off by throwing something. Besides I have only gone out twice to specifically hunt ruffies. Just like you've stated in the 2nd paragraph, all other hunts were strictly opportunities when in camp hunting big game. For some unknow reason, I am a way better shot with an old Mossberg 183D-D .410 than I am with my mod. 870 12 gauge - go figure.

The statistics may very well show that most ruffies are taken with a .22 by big game hunters, but for "me" I've always packed the .410 - fair enough?
 
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.22 to the head, pull the breasts out,roll in dry pancake mix and fry over a woodstove....one of the many reasons to get out in the woods on a nice fall day and go hunting
 
12 or 20 gauge. I like a 20 or 22 inch barrel. With a skeet choke. But use what you have and go hunting! They all do the job! Those ditch chickens taste so good too!

Dave.
 
NWTHunter said:
They can also be quite tasty if simply cleaned, rubbed with course salt and pepper and slow cooked on a stick over a campfire.
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That's not a fair test! Everything tastes good when cooked over a camp fire when hungry:D

Next time I get one of them Spruce grouce, I will call my wife on the cell and tell her to have a camp fire ready when I get home (Hmm, I can't find the apprpriate emotcon for her reaction)

This thread is starting to make me hungry. I think I'll thaw out a couple pheasants.
 
Covey Ridge said:
That way, if you can not get the pine sap taste out you will not starve. You still have pork or bacon:D Just kidding! I will try it next time I accidently shoot one. Yes I said accident. It happened once when all I saw was the head and thought it was a ruff. Actually I didn't notice the difference til I pulled its feet and noticed the flesh was very dark.
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I too shot one. ("Phuk!" It's illegal! Too late. What can you do?)
So the spruce breast went into the bag with the ruffed breasts.
I didn't tell anybody and nobody, myself included, noticed any difference in taste.

For ruffed grouse, 20 gauge is the s**t!
 
death-junky said:
.410 = usless at a range 20 gauge or bigger is my choice!
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I hunted them with my .410 Backpacker for a few seasons. I don't use that anymore, and not because you said it's useless, but because of the noise factor. The 12" bbl has a very loud report. And since most 410s come with full choke, the pattern rather well at decent distances.
But I must assume you know better since you've shot at least one, right?:slap:
 
I don't hunt myself, but most hunters I know seem to prefer the .22 .... A handful do go out there with 12 guage shotguns, but they tend to damage the bird a hellovalot more, especially under 15 yards.
 
Nine said:
Spruce grouse are good cut into strips and fried up with bacon or salt pork.
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No. Spruce grouse are best left alive.

So that no one has to eat them.

I shot one by accident when I was 14, tasted like some kind of strange dry turkey/gin/vicks/buckleys combo. In short, they taste more like a medication than they do food.
 
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