Grouse in the woods

durangobrad

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Feb 20, 2014
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Southwest Colorado
I carry a bit of olive oil and a ziplock with some salt, pepper, garlic powder and whatever else I might throw in. Breast the meat out rub with olive oil and seasoning and then cook it over an open fire either on a stick or my ruta locura titanium grill/grate.
 

Felix40

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Jul 27, 2015
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New Mexico
Either wrapped in foil or in a pot with kickin chicken seasoning. I like to leave the meat on the bone so it doesnt dry out.
 

pods8

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Mar 12, 2014
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Thornton, CO
Either wrapped in foil

Never crossed my mind but sorta obvious now... Do you toss it on a bed of coal (and for how long) or cook it a bit indirect? Sounds like a solid solution to cooking them on the ridge.
 

Lawnboi

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Mar 2, 2012
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North Central Wi
Chunk up breast, little oil, teriyaki sauce, lemon juice, let it marinade in a ziplock for a while, sear it up in a skillet and eat over minute rice.
 

KJH

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May 10, 2016
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Some kind of powdered marinade that you add a little water and oil... Then stir fried in a pan.

Or breaded with pancake mix and pan fried.
 

Owenst7

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Jun 19, 2017
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Reno
I do the feet-pull cleaning method, then pull the guts out. Lay a strip of bacon over the breast and make a little taco out of foil. I lay the foil right on some coals, on the wood stove, or in a pot/skillet on the backpacking stove.

Spruce/ruffed grouse and ptarmigan are really lean and dry out. The pork fat helps tremendously, although I've used a liberal amount of vegetable oil on occasion when it's all I had with me. Not sure about other species of upland bird, as I've only ever hunted them in Alaska.
 

BroodBuster

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May 9, 2012
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1,219
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Bothell, Wa
I quick cook the meat in a pan with water. As it cooks I start shredding with a spork and set aside. I'll then use that water to cook some rice, typically the mexican flavored rice. Once the rice is done I mix it all up and enjoy.
 
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