pheasantaddict
New member
Do praire chickens and sharptails taste the same?
I have this all figured out except the why which I leave to the scientific types.
Somewhere along the line grouse split up into two different groups--those that taste good and those that do not.
Ruffed Grouse and Blue Grouse are good. They have fan tails, lighter meat.
Sharptails, Spruce Hens, Prairie Chickens taste strong. They have pinnated tails, dark meat. I fry them fresh with bacon and onions and find them a little better than tolerable, like liver.
These are the species I have shot. I note the Red Grouse of Scotland is pinnated. Has anyone ever eaten one? Ptarmigan? Also pinnated.
What other grouse have fantails? edible?