GSPHUNTER
WKR
- Joined
- Jun 30, 2020
- Messages
- 4,408
Missing is Mt. quail. By far the best there is. I have had about half of what is on the list, including woodcock, aka bogsucker, which in my opinion is not worth feeding to my dog.
I forgot that you use butter in the cast iron a good amountPluck the breast and cut them out with the fat on. Score the fat and salt and pepper heavy. Then in a cast iron over medium heat cook fat side down for 7 minutes and 3 minutes on the other side. If you like sauce a black berry reduction goes great with it. I use a couple table spoons of balsamic vinegar and some sugar and about 6 blackberrys. Slice the breast and drizzle the reduction on it. My kid prefers just the meat no sauce.
Spruce, not sharpsHere in WA the regs only say "forest grouse". Blues, ruffed, sharps are all inclusive.
I have, but still prefer blue grouse.Of all the guys saying grouse, how many have actually eaten chukar?
Woodcock taste like angle worms to me, although I don’t eat angle (earth) worms either.Missing is Mt. quail. By far the best there is. I have had about half of what is on the list, including woodcock, aka bogsucker, which in my opinion is not worth feeding to my dog.
Blue grouse has darker meat than a Ruffed. Think chicken breast color for ruffs and chicken thigh color for bluesBlue grouse baked in cream of mushroom soup has always been a favorite. There might be other ways to cook it, but nobody in our family has ever felt a need to try. Lol
Grouse live in all sorts of places, but we focus on old roads lined with berries and that might have something to do with their outstanding taste.
Wyoming has blue grouse everywhere and ruffed grouse overlap in the north west. To be honest we’re not serious bird people and have probably eaten a lot of ruffed just thinking they were smallish/young blues. I’m a picky eater and usually notice even slight off tastes, but I’ve never thought sage grouse were bad either, at least the ones taken in the foothills that eat a lot of grasshoppers. Maybe I like the taste of bugs? IDK