Make soup out of the old tough ones, no need to add sage. The old "Bombers" are OK ground up, seasoned and made into jerky. I wouldn't try to roast one. A tennis shoe is a bit more tender. As far as I know, you can shoot either Blue or Ruffed grouse with a handgun or rifle, .22 or centerfire.Dark meat and if you get a big rooster just make soup out of him.
I have actually passed on some the first time out because of their size hopping to find some young ones
Spot on... not the best table fare but I make a steak sandwich out of them using Ree Drummond's recipe and they are good that way.Many years ago we used to shoot them in California near Mammoth in the High Sierras. I don't really remember, but seems like the meat was dark. I do remember that they were not really great eating, kinda tough and sagey flavored. It was about 60 years ago, so my memory might be a little off....LOL! I probably was expecting pheasant.