we hunt grouse from september to the end of the year. with 5 licensed hunters in the house we eat a lot of them every year. for the most part we just breast them out as that is where the meat is. once breasted the meat can be used in any dish you would put chicken. my wife turns them into enchiladas to cassarole to tenders just fried in butter. different grouse have different taste the ruffies here taste like chicken, the bigger blue and spruce are a bit wild tasting and are better in spicer dishes if you you want to hide the piney taste course we have sharp tail and much bigger sage grouse here too, they are good if you want to eat something that makes your old boots seem tasty. here is a pic from my phone of a couple ruffies taken the other night after work. they were small this years hatch, but tasty
untitled.jpg
We do soak the meat in a little salt water in the fridge over night. specially if there is any shot damage to the breasts. if we only get a few we freeze them until we have enough to feed the family
