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Not sharptails they are as dark as ducks and geese and why alot of people dont like eating them. Only cleaned a few thousand of them in my guiding daysThis is awesome. A couple years ago I shot a blue grouse on one of the days we were waiting for elk meat to be processed. Cleaned it, froze it, brought it home, fried it like chicken and it was delicious. I'd love to have more.
To answer the poster above - grouse are galliforms just like chickens, turkeys, quail, etc. White breast meat due to aerobic respiration in the muscles designed for short-range bursts of fast flight. Darker but still light colored meat everywhere else. No different than a chicken.
He was asking about blue grouse. I should have been more specific.Not sharptails they are as dark as ducks and geese and why alot of people dont like eating them. Only cleaned a few thousand of them in my guiding days