Originally Posted by mc
Could you taste the grouse?

This is the question of the day. If you are enhancing any meat with a brine or flavoring process, it is best to do that with unpalatable meat sources, which Ruffed or Blue grouse are not.

The best reward I get each fall are elk tenderloins and grouse, I am careful to cook them appropriately, which means leaving all the spices in the cabinet, other than good salt, some garlic and butter.


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