doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com The perfect ruffed grouse gun.

[][/email]

One of my favorites! About the first week in October. Have gun, will travel.

wonderful pitchers!

wish ah could figure out dat photo bucket thang...

Ed, do you have any kids or grandkids, if so ask them how to post photos. While they're at it have them program your remote for your TV as well.
Steve

Old Ithaca NID 16, 28" bbls. chokes opened to Sk. & IC restocked to modern dimensions. Works for me.

My dad's 1959 Antonio Zoli 16ga. 28", self rolled spreader loads.






Don.

Novel pose of the naked breast w/the gun. Grouse is just so darn good as tablefare I even take the meat off of the drummies and the wings. It actually cooks up a bit darker than the breast meat and has even more flavor (if that's possible). When cleaning multiple birds, I set the trimmings to the side and when enough are accumulated, I create a little bundle wrapped in a strip of bacon to hold them all together. I can't take credit for this discovery however, my native Minnesotian father-in-law is the frugal soul that taught me this one. We now scramble to grab these little "packets" when the plate full of goodies hits the table.

The breast came from my first grouse, on my first hunt, shot on the wing. Long story short, I forgot to take the 'classic' picture (did'nt know any better), so this was the next best thing! No worries though, the bird got eat'n

Legs, little bits, and back bone are great for grouse soup!

Don.

The first bird with a "new" gun is always an event. I completely understand. I don't know what's more special with ruffed grouse, the hunting or the eating; both are spectacular!

Lloyd, Enjoyed your photos. I'm a die hard Grouse hunter. Normally hunt in the UP. My primary grouse gun is a Browning Lightning Superposed 20 bore with 28" tubes. I've got SxS's but can't hit with them near as well???? Not sure why?? Now that we're talking about how delicious Grouse are, which I totally agree with, I finally found a recipe for woodcock that I like. Used to just let them fly off, but not anymore! I filet the woodcock breast from the breast bone, then cut each little filet in half. Soak the meat in red wine for an hour or two, wrap prosciutto ham (best) or a little bacon, then tooth pick. Cook rare on a hot charcoal grill......just a couple minutes per side and what a great little treat as an appetizer, and so easy. Yum.

buzz- thank you for that, I'll try it. After many years of the hunter/gatherer thing I've distilled it down to elk/walleye/grouse and duck. The rest is good, but these are the best.