As I like to stuff my Ruffed Grouse ... I prefer to leave the legs attached. Make stuffing, stuff bird, pull legs up tight, wrap in 3 strips of bacon to keep bird moist during cooking. In a glass casserole dish, 1/2 inch water, cover with tinfoil and bake at 325 for 55 minutes ... not a second longer ! Roll oven over to broil, remove tinfoil and crisp the bacon. Done ! Nice way to do 4 or 6 birds. One for each guest :).
If you let the bird cool a bit first it'll come apart easier. Secondly, I pull the head and crop off before stepping on the wings. This also helps and lessens the number of times you pull a wing or two off.
I find cleaning it the old fashioned way by boiling and de-plucking is nice as well. You retain more meat (back and legs) and the skin makes the whole bird more moist and juicy, especially if you spit roast it. Great video though!
Haha, probably no "best" way. I just whip out my knife and start removing everything else: legs, wings, gizzard, neck, heart, head, croup, feathers, innards, etcetra. There is a Canadian that simultaneously presses the skin to reach side from the breast untill the breast is fully exposed. Then puts two thumbs inside the neck cavity and removes breast from bird. Tried it yesterday on a fresh grouse, must not have had the technique down, didn't work for me. Will have to find and re-review video ...
I agree, it's a sin that lazy "technique" that most of us know. In Québec where I live, poeple do that with snow geese too. Personnely I honour my catches more than that.
Allan, Ah-ha, now i see. It was i who was doing it wrong. Now i'm excited to try it "the Nippard Way". Not as dumb as i was before you helped me. Thankyou b'y.
+huntingandfishing100 In Canada you have to keep the wing on all game birds, upland or migratory. Check the regs, you could get in huge trouble for taking both wings off a grouse.
When transporting migratory game birds, a fully feathered wing must remain attached until the bird is prepared for immediate consumption. thats from the book they dont say anything about grouse i even read the book and it says just on migratory birds to leave one wing
That's a spruce grouse, not a ruff grouse. Spruce grouse meet is darker than your ruff grouse. Get it right. At least I know difference and I hunt them down in Minnesota.
They aren't spruce grouse, they don't have the red eye lids, unless some don't but all I have shot do, I have killed some spruce with white meat and ruffed with dark meat, it could all depend on they're diet I think so I don't know, or it could be another species that I've never seen
Northern ruffed grouse are much less colorful than those found further south. He could be hunting in Canada. Where I come from spruce grouse are much, much darker, essentially black.
I agree, it's a sin that lazy "technique" that most of us know. In Québec where I live, poeple do that with snow geese too. Personnely I honour my catches more than that. A starvation would be a good thing in america.
how can a wildfire, a road construction plan and weather patterns be an interpretation, riddled with political agendas? google those three things, followed by Williston lake, and you can read the exact words yourself
As I like to stuff my Ruffed Grouse ... I prefer to leave the legs attached. Make stuffing, stuff bird, pull legs up tight, wrap in 3 strips of bacon to keep bird moist during cooking. In a glass casserole dish, 1/2 inch water, cover with tinfoil and bake at 325 for 55 minutes ... not a second longer ! Roll oven over to broil, remove tinfoil and crisp the bacon. Done ! Nice way to do 4 or 6 birds. One for each guest :).
That's mind blowing! I need to try this!
If you let the bird cool a bit first it'll come apart easier. Secondly, I pull the head and crop off before stepping on the wings. This also helps and lessens the number of times you pull a wing or two off.
lovely stuff. 👍
I find cleaning it the old fashioned way by boiling and de-plucking is nice as well. You retain more meat (back and legs) and the skin makes the whole bird more moist and juicy, especially if you spit roast it. Great video though!
Looks like the St Mary's river to me!
The cold Brook helps to cool the meat down after cleaning if you’re not close to home as well
Second one is a roughed grouse
We call it "Pantsing " down here in WA. thanks!
What couty in WA do you hunt??
@@masshysteria2178 Clallam . you ?
@@321CatboxWA first year hunting
@@masshysteria2178 good luck
Keep the hearts and gizzards very tasty when put on the stick to open fire yummy very good and crispy 👍🏼😎
I believe those are blue grouse? It doesn't have a white underside and not the right tailfan
Is that middle river ??
Remember to keep feet tight on the Breast not loose like the video the wings are less likely to break off
Put the head so its facing behind you.. it comes out way easier that way and you wont break the wings.
I also cut off the neck before de-pantsing. More innards are removed while dressing.
what province are you in?
Anyone know best way to do it when this didn't work like on the second bird?
Haha, probably no "best" way. I just whip out my knife and start removing everything else: legs, wings, gizzard, neck, heart, head, croup, feathers, innards, etcetra.
There is a Canadian that simultaneously presses the skin to reach side from the breast untill the breast is fully exposed. Then puts two thumbs inside the neck cavity and removes breast from bird. Tried it yesterday on a fresh grouse, must not have had the technique down, didn't work for me. Will have to find and re-review video ...
FJ B thanks!
Looks like " meats back on the menu boys " 🇨🇦 🐻
IM FROM CANADA!! we are best friends! just kidding i dont know. but i am going grouse hunting in two days my first time cannot wait
Some of those look like blue grouse or dusky/sooty grouse, definetly doesnt look like the normal ruffed grouse
You're wasting good meat on the legs and back though.
You can still keep the legs separate and clean them. I use the same technique on pheasants, too.
I agree, it's a sin that lazy "technique" that most of us know. In Québec where I live, poeple do that with snow geese too. Personnely I honour my catches more than that.
I'm glad you wrote that comment.
not a waste, it'll make a tasty snack for some scavenger
This is a 500g bird, your not going to eat the wings or legs. Also if you try and cut the bird it will result in wasted meat.
How about legs ?
First is a spruce hen
there is a much easier and cleaner way, I will post a vid of the way I do it on my next kill.
As we say in Missouri,
"Show me..."
Posted 4 YEARS later ...
@@fjb4932 ua-cam.com/video/-NqHb9g-zxw/v-deo.html
Allan,
Ah-ha, now i see. It was i who was doing it wrong. Now i'm excited to try it "the Nippard Way". Not as dumb as i was before you helped me. Thankyou b'y.
@@fjb4932 sorry it took so long to get a video of it two thumbs back to back and pull . Enjoy my friend
Don't know where you're from, but those sure as hell aren't Ruffies lol
Darker meat on the first one at least, looks more like a Spruce Grouse. I agree
That's a spruce hen
i save the heart and thighs
being such a big bird , do you let the leg meat go to waste ?
those are spruce grouse
You don't eat the legs? I do! :p
Man, it is wasteful to throw away the legs.
@Lelouch Vi Britannia Not true
Falcipennis canadensis ...
You only need to keep the wings when it's a migratory bird I just took my hunter course not to long ago and that's what he said
+huntingandfishing100 entirely depends on the state. where i live it is required even for grouse to leave atleast one wing naturally attached
ohhh thats why im up in cnada
+huntingandfishing100 In Canada you have to keep the wing on all game birds, upland or migratory. Check the regs, you could get in huge trouble for taking both wings off a grouse.
When transporting migratory game birds, a fully feathered
wing must remain attached until the bird is prepared for
immediate consumption.
thats from the book they dont say anything about grouse i even read the book and it says just on migratory birds to leave one wing
+huntingandfishing100 Lol fair enough. In Alberta it's all species, not sure what province you are in. I just did the course two days ago haha.
The leg meat will turn into grizzly crap in a few hours :)
Learn it from the First Nations way
Haha. Must be some kind of ruffed grouse hi brid. That'd be awesome to see you try and tell fish and game those weren't blue grouse. Jackoff
That's a spruce grouse, not a ruff grouse. Spruce grouse meet is darker than your ruff grouse. Get it right. At least I know difference and I hunt them down in Minnesota.
I think the first one was a Spruce grouse and the rest were Ruffed grouse.
+Aaron Lefor Im from mn too
They aren't spruce grouse, they don't have the red eye lids, unless some don't but all I have shot do, I have killed some spruce with white meat and ruffed with dark meat, it could all depend on they're diet I think so I don't know, or it could be another species that I've never seen
Only the males have red eyelids.
Northern ruffed grouse are much less colorful than those found further south. He could be hunting in Canada. Where I come from spruce grouse are much, much darker, essentially black.
Why not just pluck it? Such a waste of so much meat.
Those are not ruffles
I agree, it's a sin that lazy "technique" that most of us know. In Québec where I live, poeple do that with snow geese too. Personnely I honour my catches more than that. A starvation would be a good thing in america.
Please, go and buy a chicken from a farmer or raise them yourself. These birds are dying out.
Joselyn Linnell they aren’t dying out. In my area it’s a rarity not to see them.
Joselyn Linnell I harvest a deer, grouse, rabbit, moose (license draw permitting), and any other animal
Joselyn Linnell people like you are what’s wrong with the world.
I copied and pasted. It isn't my data
how can a wildfire, a road construction plan and weather patterns be an interpretation, riddled with political agendas? google those three things, followed by Williston lake, and you can read the exact words yourself