Transporting grouse meat

God this is making me hungry..... I am with everyone who likes the bird whole... I stuff 'em with white onions and poultry seasoning, wrap 'em in bacon and pour cream of mushroom soup on them... 6 hours low and slow in the crock pot...
 
So leaving the guts in a bird doesn't taint the meat the way it does in large game?

I do the stand and pull the second I retrieve the bird, clean off the legs and the breast and put in bag for transport home where I cut the breast meat off, clean up the legs and bag for the freezer.
 
If a pellet has gone through the guts you have to get them out immediately and clean it. The gut fluid will go right through the whole bird and make it taste like 5h1t.

I throw a few ounces of vinegar in a bucket with about 3 gallons of water and let it sit over night. A quick rinse then bag and freeze (or usually eat).

With a big game animal the critical thing is to cool it quickly, not so much the effects of the gut unless it spills on the meat then it's the same thing. A bird cools quicker so it's more if the guts have touched the meat than anything IMHO.
 
We have been bringing breast only home since back in the early 70's no wing need to be attached in Ontario. CO knows what a grouse breast looks like and as for wasting the rest of the bird we make soup out of it while at camp never questioned where the legs, heart, gizzard, liver etc is. Never been an issue when stopped as long as we were within possession or daily limit.
I thing you guys are putting too much into how a grouse should be transported or prepared.
Grouse are awful tasting and dry like sand and should not be eaten. I am conducting tests on these birds so please send them all to me before you get sick.;)
 
Step and pull. The wings will remain on the breast. Leave them there until you get to your destination when they can be removed. Then you can let the dog or kids play with the wings before pitching them in the compost pile...
 
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