Originally Posted By: Lloyd3
It is a white-meat bird that eats very well. However.......nothing comes close to ruffed for flavor or tenderness (IMHO). Ruffed grouse breasts are nearly translucent and cook up to almost a snow white. Blues are bigger birds and slightly tougher. Flavor isn't as sweet as the ruffie, and they cook up to a slightly light grey.


+1 on the taste of Mr. Ruff. If I ever get out west again I think I'll time my trip to coincide with the season on Blues.

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