I went to hunting camp this weekend. Mostly just for a camp out but I like to hunt for ruffed grouse. They are like wild chickens. And they taste just like chicken. I know people always say that but these things really sort of do... I got one grouse and that's all I wanted. I use an old LeFever Nitro Special .410 double barrel shotgun that was given to me as a birthday present from my dad. Pretty rare old shotgun and perfect for grouse as it won't destroy them. I'm going to eat my grouse tomorrow night and I usually only have this meal once a year. Here's how I cook them.
First I breast the bird. I won't go into detail about that, but you end up with the breast back and ribs only, no wings and no legs. You can save and eat the legs but I sort of feel like Survivorman if I do that. They aren't big like chicken legs. The breast is what you eat. Ruffed Grouse breast is white meat. I put the breast in salt water over night. It sort of cures and cleans it and removes the gamey taste. Then I take it out of that and fillet the breasts. I marinade them in a mixture of olive oil garlic Italian parsley and fresh lemon juice for a couple of hours in the fridge. Then I quickly saute it in olive oil and a little dry white wine. I've tried a lot of different ways to cook grouse but this is best, and it's really good.