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The taste of a ruffed grouse...


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The taste depends on whether it was dumped out of a tree, sluiced on the ground, shot on wing, retrieved, not retrieved, chomped, not chomped, shoved unceremoniously into a game pouch, reverently thanked and feathers smoothed and thoughtfully placed in game pouch, left in a game vest for 4 hours ungutted in 75 degree weather, field dressed with a cold stone or wild apple placed in cavity, left in a freezer wrapped in newspaper for 3 years, eaten  the same day it was harvested with classical music playing, wine served and a setter sitting nobly waiting for a nibble, etc., etc., etc.

Can you be more specific?

Tonights main course was two ruffed grouse taken by a 20 g. in the second week in October on a beautiful day in sdbfjahbfjf where the temperature was in the low 50s. Both birds were taken over outstanding points and were brought to hand unchomped.

I got pretty drunk that afternoon and other specifics escape me.

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Briarscratch
I got pretty drunk that afternoon and other specifics escape me.

Nothing like a good afternoon drunk in the second week in October on a beautiful day where the temperature was in the low 50s.

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Did you kneel and thank the red gods of hunting AND pat the dog on the head upon delivery?
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PartridgeCartridge

OK, seriously, I'll take a stab here.

Ruffs, properly roasted to a medium rare (pink on the inside), tell my palate that I'm tasting a slightly chewier light meat fowl with just a hint of nuttiness and a slightly sharp finish.

Pheasants, on the other hand, tell my tastebuds that I have just poured lighter fluid on my face, lit it, and tried to extinguish the flames with an ice pick.

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Did you kneel and thank the red gods of hunting AND pat the dog on the head upon delivery?

Yes, I also smell every single bird.

Scratch - Thats how I like to end every day in Grousetober.

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Kansas Big Dog
OK, seriously, I'll take a stab here.

Ruffs, properly roasted to a medium rare (pink on the inside), tell my palate that I'm tasting a slightly chewier light meat fowl with just a hint of nuttiness and a slightly sharp finish.

Pheasants, on the other hand, tell my tastebuds that I have just poured lighter fluid on my face, lit it, and tried to extinguish the flames with an ice pick.

PC, almost had me going, funnyer than sh!t

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In that case my guess is they will taste good depending on how you cook them.
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Grouse tastes like success, vindication, and good times to me.  To my kids, its like fried chicken only better.  And a little tougher.
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Grouse tastes like success, vindication, and good times to me.

May I use this as my signature?

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May I use this as my signature?

Certainly, with proper credit given, of course.

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PartridgeCartridge

Almost as good as chukar or huns.........

I think I'd rather scratch my bulging hemmoroids with a pissed off porcupine than eat either of those birds.

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May I use this as my signature?

Certainly, with proper credit given, of course.

Of course!

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Pleasant Ridge
Almost as good as chukar or huns.........

I think I'd rather scratch my bulging hemmoroids with a pissed off porcupine than eat either of those birds.

Now that right there is a quote worth quoting....

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