Cleaning/preparing grouse

[BigVal]

Ok guys I have tons of grouse on the hill and seeing as I filled my buck tag I am thinking of hunting some. So after I shoot and retrieve one what's next? Is it like a duck and pretty much breast it out or no? How's the best way to prepare them? Thanks!

[wolc123]

Grouse are about the only bird that I like the flavor of.   Their breasts are proportionally huge, compared to most other birds, and the white meat has a much better flavor than turkey or chicken.  There is more meat on the breasts than the rest of the bird.  We have usually baked the whole bird in the oven, like a chicken, but I have even cooked them over a campfire on a stick.  It is pretty hard to mess up cooking a grouse.    

[Buckmaster7600]

Pinch the neck skin with thumb and pointer of both hands on their "throat" tear an opening put finger in opening and tear skin down over breast. Use pointer finger and push it in next to breast bone until breast is loose from bone repeat on other side. No knife needed and absolutely delicious!


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[BigVal]

Exactly what i was looking for. Thanks!

[16. ga hunter]

Yes peel skin back remove breast is easiest. I skin and prepare whole. Generally substitute for chicken. Step one is shooting them though which can prove to be quite the challenge.


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[river]

This is the way I do it............if your transporting home leave the wings attached for identification.

 

Edited November 22, 2016 by river

[magnumhunt]

I use the whole bird.  Dip in boiling water and clean feathers off, and cook away.

[Cory]

I recommend just slightly pan fry the breasts then wrap in bacon place in a baking dish pour chicken gravy on them. Put oven on 375 for about 45 min and enjoy. Guy from my colorado elk camp makes them this way. FANTASTIC