Ruffed grouse

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spacejanitor

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Hey guys,

I just ordered my first rifle (Savage .22) and I'm thinking of going out and bagging some grouse. How does the meat compare to duck? Are they fairly nice fatty birds or must they be basted in lard or something first before cooking?

Thanks
 
I like it a lot more than duck, it a lot leaner and not greasy, whiter meat, and all you really use is the breast.
There are lots of good sights where it shows how to clean and prepare them for cooking, we usually BBQ them at the camp.
 
x2 on the easy clean and more like a Cornish hen size wise, but without the drumsticks or thighs.

I'm going to take a week for the opener in September....

Mmmmm a whole week of BBQ grouse, Fire Roasted grouse, Kentucky Fried grouse and my favourite.... Tandoori grouse.


Just a hint, if you go early in the season when the bush is still thick, you may be better served with a .410 or 20g, or get a drilling with a .22 over 20 / .410.

You will probably get more shots on the wing after flushing then you will standing shots with a .22
 
spacejanitor said:
Hey guys,

I just ordered my first rifle (Savage .22) and I'm thinking of going out and bagging some grouse. How does the meat compare to duck? Are they fairly nice fatty birds or must they be basted in lard or something first before cooking?

Thanks
Click to expand...

I shoot all my grouse with solid bullets (reduced load rifle projectiles and .22LR).
Busted a back molar on lead shot a couple of years ago and have no intention of reliving that experience.
The ruffed grouse meat has a tendency to be dry and makes great partridge sticks breaded and deep fried.
With ruffed grouse I fillet the meat off the breast bones with a razor sharp fish filleting knife and make boneless fillets which I coat with flour and shake and bake and deep fry just like the chicken strips you buy at KFC.
I use the spruce grouse mostly in stews.
 
Duck & grouse ... peas & carrots ... no comparison whatsoever, although they are both delicious forms of wlid game.
Ducks are a "flight bird" hence have well developed blood rich dark flight muscle. Grouse are essentially a "ground bird" and
don't fly nearly as much or as far as waterfowl. The breast muscle is very light coloured ... as they say, "like chicken".
Both, being wild birds, are pretty much fat-free, so require a little care in cooking to keep them moist ... and avoid over-cooking !
By all means pick up a wild game cookbook or two. They're worth having to understand how to treat your game properly for the table.
 
cyclops666 said:
Ohh I'm starting to vibrate just thinking of grouse season
Click to expand...

You too eh? :) I just got a great new barrel for my 20ga. Wingmaster (VR, finally) but have a hunch it will be dry-docked this September. My daughter is taking her firearms/Hunter's Safety course in a few weeks and is an avid .22 shooter. As her mentor this fall, her .22 will be the only firearm between us...but something tells me watching her in action will be even better than doing the trigger work myself. Can't wait!
 
JimboJones said:
x2 on the easy clean and more like a Cornish hen size wise, but without the drumsticks or thighs.

I'm going to take a week for the opener in September....

Mmmmm a whole week of BBQ grouse, Fire Roasted grouse, Kentucky Fried grouse and my favourite.... Tandoori grouse.


Just a hint, if you go early in the season when the bush is still thick, you may be better served with a .410 or 20g, or get a drilling with a .22 over 20 / .410.

You will probably get more shots on the wing after flushing then you will standing shots with a .22
Click to expand...

Very true sir! I usually use one of my two 20 gauge shotguns 95% of the time.
 
What shot size is everyone using for Ruffed Grouse? Also, does anyone here use steel or other non-tox? I have a 20 gauge if that matters.
 
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