What's your go-to grouse hunting setup?

[leveractionjunkie]

I like to cook grouse simple. Lightly seasoned with salt and pepper then pan seared in clarified butter, leave them skin side down and ladle butter over them as they cook to a med rare at most. Any more and that’s where you get the dry and chewy texture. I’ve done Ruffed, Blue, Spruce and Chukar this way and all are delicious.

As for preferred Grouse set up, the last two seasons it’s been a 12ga Franchi O/U with I/C and SK2 chokes, 1&1/8oz of 6’s. Only shoot them when my young GSP handles/points properly otherwise I’m ok to watch ‘em fly

 

[45CAT]

I use bacon fat and serve with wild grape jelly

 

[skwerl]

I have mainly used my .45 cal flintlock long rifle for grouse (head shots) but am planning to do some wing shooting now that I have a 20 ga SXS coming. I want to teach the grandkids to wing shoot grouse and have a Cooey single shot that my Dad gave me 40 years ago that I am planning to shorten the LOP to be suitable for the kids. In fact, they are coming over today and I am going to measure up the oldest (11YO) and maybe cut it down from the current 14" to fit him. Then it would work for him and his next youngest brother (9YO) and by the time he had=s out grown it his next brother then sister will be shooting it. I have used one of my vintage 12GA SXS with BP cartridges years ago and my 20gs SXS flint before but my rifle has been my main grouse tool.

Hey , shooting any thing with a muzzel loader must be a
fantastic feeling , I wanted a flintlock real bad from a young age
just never got into it or even shot a muzzel loader.

Good on you man ...

 

[skwerl]

Go to Grouse Gun

Since 1967 from Corlanes in Dawson Cr.
this CIL 125 .22 yep still have her.

 

[9.3mauser]

I've posted these before in the SxS pic thread:

W&C Scott 12-bore, extractor, 30" barrels, choked 1/4- 3/4.




BSA 12-bore, 28" barrels, extractor, choked IC-1/2




Grouse numbers are so low locally, that these guns haven't been used much for a few years now. I take them out and carry them around, but it's been quite some time since they've fired a shot in earnest.

 

[blasted_saber]

Don't ask me, my wife doesn't like them. Says they are dry and boring. She likes waterfowl.

I used to use a .22, but missed too much so used mostly an old Cooey single shot 410 though I have an Ithaca 20 gauge pump but all I ever shot with that was a pheasant.

Cut 'em up into small bits, bread crumbs/flour/season, fry in oil. Probably the most popular food item in my house, my kid calls them bush nuggets.

 

[Pinfire]

I've posted these before in the SxS pic thread:

W&C Scott 12-bore, extractor, 30" barrels, choked 1/4- 3/4.

BSA 12-bore, 28" barrels, extractor, choked IC-1/2

Two wonderful guns, from makers that are often overlooked or not given much attention. Thanks for re-posting the pictures.

 

[Italian Sporting Goods]

I cut the breasts off the bone, put a filling in-between the two breasts and roll them up with strips of bacon. Pan sear the bacon just so it gets crispy then finish it off in the oven. The bacon shrinks and squeezes the two pieces of breast meat together so it doesn't fall apart when you're eating it. The filling is either grapes and oranges or celery, carrot, onion, garlic, and bacon chopped up fine and pan fried. Depends on if I want a sweet fruity taste or if I was a salty savory taste. The meats delicious, moist, and the bacon skin is crispy. I save the bones to boil into a stock. I cook the hearts, liver, and necks into a stir fry.

 

[warzaw]

I cut the breasts off the bone, put a filling in-between the two breasts and roll them up with strips of bacon. Pan sear the bacon just so it gets crispy then finish it off in the oven. The bacon shrinks and squeezes the two pieces of breast meat together so it doesn't fall apart when you're eating it. The filling is either grapes and oranges or celery, carrot, onion, garlic, and bacon chopped up fine and pan fried. Depends on if I want a sweet fruity taste or if I was a salty savory taste. The meats delicious, moist, and the bacon skin is crispy. I save the bones to boil into a stock. I cook the hearts, liver, and necks into a stir fry.

YUM YUM that recipe does justice to that fine bird. The stir fry sounds like a winner. Thanks for sharing.

 

[fiddler]

I go grouse hunting with my .410 and my chainsaw until Nov 1st when the rifle season opens. I know where all the mature does are hanging out, have a freezer full of birds, and my firewood is stocked for next fall.

 

[brybenn]

I think grouse is best served over an open camp fire with a top shelf bourbon or single malt scotch under clear skies

 

[burnsy56]

Mossberg 500 20GA Turkey with an IC choke

 

[m1008]

22 gauge, I use it for everything

 

[Licensed to kill]

22 gauge, I use it for everything

And all one needs to buy one today is an FAC. LOL

 

[burns k31]

You don't soak your birds in salt water in the fridge overnight?

Heck no. I recommend that for squirrel though.

All my grouse head straight to the grill!

 

[Butcherbill]

Out of all the ways we cook grouse my to favourites would have to be as schnitzel with sides of pickled red cabbage, mashed potatoes and wild mushroom gravy, second best is cubed and in a curry that the wife makes. Honestly though I can’t say I’ve had a bad grouse meal, provided you don’t overcook them they’re great just about anyway you prepare them. I even like the spruce grouse.

 

[brybenn]

20ga huglu

 

[sunmoong]

Ruger 10/22 takedown with Dlask Carbon fibre barrel, and Leupold rimfire 2-7x on top of it.

 

[TAPPHOUSE]

10/22 here also, nice and light when out for a walk in nature. 870 12ga or 20ga depending on location.

 

[Brutus]

I used to carry a Ruger 10-22 when grouse/rabbit hunting.
Switched to a shotgun because my best producing hunting spot was/is infested with black bear.
Didn't like meeting one at eight feet distance on the trail and i had a full game bag.