Grouse is on the menu

This 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.
 
This 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.
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
 
Had grouse for the first time last week, excellent flavor! I'll be packing a 22 in grouse country point forward. Reminded me of chicken thighs, but better.
 
Not sure you would be able to tell the difference between cooked grouse and chicken. We cut these up into chucks and made Chicken Fettucinni Alfredo - good eating!!!
 
If you cannot taste the difference between a roasted grouse and a roasted chicken, then you probably should trade me frozen birds one for one.

I’ve never understood cooks who put game into heavy sauces, unless it is something you eat every day (like venison).


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