Ruffed grouse embody the flavor of fall in the Northwoods; learn cooking and handling tips to make the most of this prized bird
I will forever fondly recall my first ruffed grouse hunt in northern Minnesota, courtesy of Jared Wiklund from Pheasants Forever along with his black Lab, Koda, and his English Pointer, Jax. We both nearly limited out and I was immediately hooked on these birds—the walk through the season-changing woods, the thunderous sound of a grouse erupting from yards in front of a dog’s nose, and then trying to fold that bird as it zigged and zagged between hardwoods. Like golf, when it comes to forest grouse, I have my stellar shots and my far-from-stellar, borderline-embarrassing shots. That’s part of the fun with swinging on these agile birds: sometimes you make hamburger from tree bark and sometimes you bag feathers.
It helps, of course, that ruffed grouse is very tasty; it is often a Northwoods hunter’s favorite table fare. Here’s how to get the most out of these fine birds.
General nutrition
(Based on 100-gram/3.5-ounce serving)
168 calories28 grams protein1.3 grams fat
Ruffed grouse meat overview
Nearly every Northwoods hunter that I met during my years in Minnesota cited, without hesitation, ruffed grouse as their favorite bird to eat. Perhaps it’s how this bird embodies the fall hunting season more so than other birds, from the hunt through the changing colors of the woods to the aroma of the bird itself. The meal should be cherished to fullest.
Flavor profile
I’ve heard ruffed grouse described as tasting like “funky chicken” or comparable to mild-flavored birds like pheasant, though slightly sweeter. Their taste will vary depending on the individual bird’s diet and potentially the season in which you bag your grouse, as what they eat factors into their flavor. That diet will also depend on the location in which you folded your birds.
Ruffed grouse feed on leaves, buds, and fruits of ferns, shrubs, and woody plants. Throughout the fall, they may take in fruits and acorns. During winter in the northern part of their range, they will feed on the buds and twigs of aspen, birch, and willow. In winter in the south, these birds forage on the leaves and fruit of greenbrier, mountain laurel, Christmas fern, and other green plants. All this is to say that while this bird has a mild flavor and can fit in almost any recipe that would call for chicken, differences in habitat, season, and diet will add nuance to the flavor profile.
Yields
An average-size ruffed grouse weighs a few ounces over a pound and, once deboned, will likely result in 7-10 ounces of meat.
General methods for cooking ruffed grouse
For whatever reason, when it comes to grouse, so many hunters recommend the “stepping on wings and pulling up” method for butchering. Please don’t do this. I also know there are a good sum of folks who bridle at the suggestion of plucking your birds, but distinct Northwoods flavor resides in that skin. So, yes, please give a pluck, and keep all cuts—even if you don’t take the time to pluck the birds.
You can spatchcock these birds, pellet-grill, oven-roast, or even can-rotisserie these birds. I’d even suggested aging them for deeper, more concentrated flavor and then brining the meat prior to cooking.
Breasts
Grouse breasts are best served at an internal temperature of 150-160 degrees Fahrenheit and, ideally, nothing past this. If cooking the bird whole, I may place the breast meat on an ice pack so that it stays cool while the legs come to room temperature. This way, the legs get a head start in the cooking process and will reach that ideal 180-190 F at about the same time as when the breast hits 160 F.
See also .300 Winchester Magnum for Grizzly Or Brown Bear Hunting? Best Ammo (Round, Load, Cartridge) for a Successful Grizzly Or Brown Bear Hunt Hunting Calibers 04 Apr, 2020 Posted By: Foundry Outdoors Is the .300 Winchester Magnum a viable caliber/load/round/cartridge for grizzly or brown bear hunting? The accurate answer is “it depends”. However, the goal of this article is simply to address the question of whether the .300 Winchester Magnum is within the ideal range of suitable calibers to harvest grizzly or brown bear. As with anything, the devil is in the details. To answer the question completely, we would need to evaluate the downrange distance to the grizzly or brown bear, the bullet type, the grain weight of the bullet, the physical condition of the firearm, the size of the grizzly or brown bear in question, the shot placement, the local wind conditions, the expected accuracy of the shooter, the ethics of the ideal maximum number of shots – the list goes on. [Click Here to Shop .300 Winchester Magnum Ammo]What we can do is provide a framework to understand what average conditions might look like, and whether those are reasonably viable for a shot from the average shooter to harvest a grizzly or brown bear in the fewest number of shots possible, i.e., ethically. Let’s dive right in. In the question of “Is the .300 Winchester Magnum within the ideal range of suitable calibers for grizzly or brown bear hunting?” our answer is: Yes, the .300 Winchester Magnum is A GOOD CHOICE for grizzly or brown bear hunting, under average conditions, from a mid-range distance, with a medium grain expanding bullet, and with correct shot placement.Let’s look at those assumptions a bit closer in the following table. Assumption Value Caliber .300 Winchester Magnum Animal Species Grizzly Or Brown Bear Muzzle Energy 3520 foot-pounds Animal Weight 595 lbs Shot Distance 200 yardsWhat is the average muzzle energy for a .300 Winchester Magnum? In this case, we have assumed the average muzzle energy for a .300 Winchester Magnum round is approximately 3520 foot-pounds. What is the average weight of an adult male grizzly or brown bear? Here we have leaned conservative by taking the average weight of a male individual of the species, since females generally weigh less and require less stopping power. In this case, the average weight of an adult male grizzly or brown bear is approximately 595 lbs. [Click Here to Shop .300 Winchester Magnum Ammo]What is the distance this species is typically hunted from? Distance, of course, plays an important role in the viability of a given caliber in grizzly or brown bear hunting. The kinetic energy of the projectile drops dramatically the further downrange it travels primarily due to energy lost in the form of heat generated by friction against the air itself. This phenonemon is known as drag or air resistance. Thus, a caliber that is effective from 50 yards may not have enough stopping power from 200 yards. With that said, we have assumed the average hunting distance for grizzly or brown bear to be approximately 200 yards. What about the other assumptions? We have three other primary assumptions being made here. First, the average bullet weight is encapsulated in the average muzzle energy for the .300 Winchester Magnum. The second important assumption is ‘slightly-suboptimal’ to ‘optimal’ shot placement. That is to say, we assume the grizzly or brown bear being harvested is shot directly or nearly directly in the vitals (heart and/or lungs). The third assumption is that a projectile with appropriate terminal ballistics is being used, which for hunting usually means an expanding bullet.Various calibersA common thread you may encounter in online forums is anecdote after anecdote of large animals being brought down by small caliber bullets, or small animals surviving large caliber bullets. Of course those stories exist, and they are not disputed here. A 22LR cartridge can fell a bull elephant under the right conditions, and a newborn squirrel can survive a 50 BMG round under other specific conditions. Again, the goal of this article is simply to address the question of whether .300 Winchester Magnum is within the ideal range of suitable calibers to harvest grizzly or brown bear - and to this question, the response again is yes, the .300 Winchester Magnum is A GOOD CHOICE for grizzly or brown bear hunting. [Click Here to Shop .300 Winchester Magnum Ammo]This article does not serve as the final say, but simply as a starting point for beginner hunters, as well as a venue for further discussion. Please feel free to agree, disagree, and share stories from your own experience in the comments section below. Disclaimer: the information above is purely for illustrative purposes and should not be taken as permission to use a particular caliber, a statement of the legality or safety of using certain calibers, or legal advice in any way. You must read and understand your own local laws before hunting grizzly or brown bear to know whether your caliber of choice is a legal option.Foundry Outdoors is your trusted home for buying archery, camping, fishing, hunting, shooting sports, and outdoor gear online.We offer cheap ammo and bulk ammo deals on the most popular ammo calibers. We have a variety of deals on Rifle Ammo, Handgun Ammo, Shotgun Ammo & Rimfire Ammo, as well as ammo for target practice, plinking, hunting, or shooting competitions. Our website lists special deals on 9mm Ammo, 10mm Ammo, 45-70 Ammo, 6.5 Creedmoor ammo, 300 Blackout Ammo, 10mm Ammo, 5.56 Ammo, Underwood Ammo, Buffalo Bore Ammo and more special deals on bulk ammo.We offer a 100% Authenticity Guarantee on all products sold on our website. Please email us if you have questions about any of our product listings. Leave a commentComments have to be approved before showing up Your Name * Your Email * Your Comment * Post Comment
Wings, legs, and thighs
Like most wild birds, these harder-working cuts require a bit more time and higher internal temperature in order to tenderize. Aim for 180-190 degrees F internal temperature and, as mentioned above, bringing these pieces to room temperature prior to cooking will help get the legs to the correct temperature without overcooking the breast meat.
Tenderloin
Tucked behind the breast, the tenderloin is a separate, more tender strip of meat. It’s fairly small on a ruffed grouse, but you can still separate from the breast and cook on its own, if you like.
Giblets (gizzard, liver, neck, and heart)
The giblets are quite small on these birds, but they are indeed edible, tasty, and worth trying to save and cook, even if just once.
Gizzard: To clean a gizzard, first cut open the gizzard and wash out the grit in a large bowl of lukewarm water. Dump that grit water in your backyard—do not put it down your drain, as that grit can mess up your pipes.
From there, work toward your goal of only ruby-red meat. Use a good fillet knife to trim off the silver skin and that membrane-like grinder plate (which almost feels like sandpaper). It can sometimes help to freeze the gizzard for an hour to facilitate trimming.
Liver: The grouse liver is worth smoking for dog treats or saving them until you have enough to turn into pâté.
Heart: The heart is small but delicious, like any wild bird heart. A very quick roll through a hot, oiled skillet with a tiny pinch of salt is the way to go, or perhaps a brief fry in bacon grease (no added salt in this case).
Neck: I have never saved the necks from ruffed grouse but you could try, as their neck size is likely the smallest you’d consider adding to a gravy and picking out bits of meat from the bone.
Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments and be sure to check out my other wild game recipes and cooking instructions here.
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