Eastern Ruffed Grouse.

.22LRGUY said:
Don't mean to show you guys up... :) ..... but I like it cubed, wrapped in 1/2 a slice of bacon, pierced with a water-soaked bamboo skewer, and roasted over lump charcoal (indirect of course) with a smoldering chunk of apple wood on the edge of the coals. Only seasoning is some fresh cracked pepper just before it goes on the BBQ. My mouth is watering thinking about it!
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That is what I do, except i cook the whole bird in one piece.... but over charcoal is a must (pretty much for anything grilled)..... try serving your skewerswith a side of hot melted garlic butter.... delicious
 
Chuckbuster said:
Oh my God...you guys are killing me...how long does it take to cook your little delicacy?
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Not long, and depends on a few factors. If I recall, had lots of hot coals but it was a cold night. Took about 20 minutes, just waited until the bacon looked a bit crispy. The meat is very lean of course, the fat from the bacon kept it nice and moist. Probably didn't even need the time I gave it, but the kids gobbled it up!
 
.22LRGUY said:
Not long, and depends on a few factors. If I recall, had lots of hot coals but it was a cold night. Took about 20 minutes, just waited until the bacon looked a bit crispy. The meat is very lean of course, the fat from the bacon kept it nice and moist. Probably didn't even need the time I gave it, but the kids gobbled it up!
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Sounds delicious, and I'm not surprised about the kids...my daughter is the same.
 
We are going to can some this year. Neighbours tried this and liked it, avoids freezer burn, nice moist grouse in March.
 
I bottled 3 grouse this past season, added a little sage to one and onion to another. Not sure what happened but all three turned out tough as leather, maybe cooked too long. Any one have any advice
 
Roll them in flower then dip them in egg whites , then roll them in crushed up salt and viniger chips and fry with butter. sooo good. there are lots of grouse in NB. my wife, fater and I usually get around 60 the first week. and yes we eat them no laws are broken. Its been a tradition sence I was a kid we all take the first week off. a lot of days we get our limit before noon.
 
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Look at what I got today
 
Hard to tell without scale but if that's a grouse, looks to be a bigger one than I've ever seen.

Meantime, another slow year is shaping up in my locale. What's a motel room in Timmins going to cost?
 
Grouse numbers flucate every year depending on the hatching conditions. ie: cold, wet spring is not good. Find them in thick young hardwoods at least 8-10 ft high
 
tylerjwitty said:
Breaded and deep fried , shake and baked and fried , soup , stew oh boy the options are ended less with these fine birds .. Chicken of the woods . Spruce hens not so much
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Man, i gotta agree with you there. Friend of mine had a girlfriend that knew how to cook em just right, fried with a bit of butter, breaded with flour, etc. Man I gotta get out this season. I miss the rush of a flying bird, or trying to get the .22 loaded and aimed in time.
Both my parents AND my Grandmother on my Dad's side were born Sept. 15th.
 
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^ you need to change your name to super serious brad .. Just a light hearted joke


I was killing chickens that day, wanted to have bit of fun with the guys and bring this thread back up as the season nears
 
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