That's as I remember for sure.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
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.
Having never shot a sage grouse i have a question for anyone. Are they a dark meat like sharptails or light like ruffy's?