gutting grouse

Goose25

Goose25

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Montreal, Quebec
This summer I will start grouse hunting. I have read here in the past that the easiest way to gut them is to lay them flat on thier back, step on the wings and pull up on there feet.... for some reason I have a hard time imaging doing this, is the meat going to rip through its #######? will the neck follow? do i have anything else to cut off once the meat comes through?

anyone feel like describing it to me a little better? a video or pic could also help.
 
try it it will work you will just end up with the breast make sure you put your feet near the body when you step on the wings
 
Wrong Way said:
Let me clarify it a bit further. What you will end up with in your hands is the feet, head, skin and guts. Whats left between your feet is a skinless breast attached to the wings.

Chop of the wings and you're good to go.

Ryan
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very easy when they're still warm.
 
Wrong Way said:
Let me clarify it a bit further. What you will end up with in your hands is the feet, head, skin and guts. Whats left between your feet is a skinless breast attached to the wings.

Chop of the wings and you're good to go.

Ryan
Click to expand...


sounds simple:)

thanks guys
 
I'm sure it works, but I have a hard time believeing it. Knowing my luck I'll end up with just a leg in my hand and sh!t on the meat.
 
I just grab the breast in one hand and stick my other thumb into the top of breast with my finger around the base of the neck. Pull apart and peel/rip the neck back and down away from the breast. Easy to demonstrate hard to explain. I found this method works better than the "step on the wings" method, and you don't have to bend over.
 
CTS said:
I'm sure it works, but I have a hard time believeing it. Knowing my luck I'll end up with just a leg in my hand and sh!t on the meat.
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Trust them it does. Put your feet on either side of the breast, grab both feet and straighten your legs slow and steady and be amazed. Take a pair of side cutters and take the wings of. Done.
Just have'nt figured out why it won't work on any other game bird?
 
Spitzer said:
I just grab the breast in one hand and stick my other thumb into the top of breast with my finger around the base of the neck. Pull apart and peel/rip the neck back and down away from the breast. Easy to demonstrate hard to explain. I found this method works better than the "step on the wings" method, and you don't have to bend over.
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I clean them this way too. You don't end up with dirt and gravel on the meat this way.
 
I would like to point out that it is not rude or sinful to use a knife. Remove the head, remove the wings at the elbow, remove the legs at the knees, skin the bird, slice the membrane behind the breasts, remove the entrails and organs, rinse in cold water and you have an appetizing, well presented bird.

The whole bird roasts much better, and the legs (if not eaten) make excellent broth. There is an alternative to "stomp & jerk", try it once and see if you agree.

Sharptail
 
The only thing that I would add to the "step on wings, pull on legs" method is to cut off the head first. Seems to work a bit better. If I don't cut off the head, sometimes I end up ripping the legs off without the guts coming out.

I think I will have to try that other method this fall! Sounds cleaner.
 
I have never needed to cut the head off. I also keep the wings on to wrap around the breast, nice neat little package that goes into the jacket. ;)

If I am going for more then breast meat I like sharptails method as well.
 
Conservation Officers in my area have advised locals that any grouse cleaned this way (stand on wings pull) and the legs thrown away will result in an "allow flesh of a game animal/bird spoil or be wasted" charge. Seems that they will never leave us alone to our sport of hunting.

cheers Darryl
 
madtrapper143 said:
Conservation Officers in my area have advised locals that any grouse cleaned this way (stand on wings pull) and the legs thrown away will result in an "allow flesh of a game animal/bird spoil or be wasted" charge. Seems that they will never leave us alone to our sport of hunting.

cheers Darryl
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Heard the same story in WMU 8. Guess its easier than going after poachers
 
Sharptail said:
I would like to point out that it is not rude or sinful to use a knife. Remove the head, remove the wings at the elbow, remove the legs at the knees, skin the bird, slice the membrane behind the breasts, remove the entrails and organs, rinse in cold water and you have an appetizing, well presented bird.

The whole bird roasts much better, and the legs (if not eaten) make excellent broth. There is an alternative to "stomp & jerk", try it once and see if you agree.

Sharptail
Click to expand...

amen brotha
 
I use the stand on the wings method, but I also retrieve the legs , not much there but I save them up till I have a bunch and do them up like chicken wings .
 
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