You are right that there is a difference in size. However, GPCH in western KS are smaller than GPCH in eastern KS...kind of interesting. Also, the barring on the breast of a GPCH is more distinct and thicker and stays distinct through to the belly. LPCH barring is thinner, less distinct, and breaks up when it gets to the belly. You can see this comparing the two tail gate shots I have posted.
As far as taste...its all in how you cook them. My families favorite meat is prairie chicken. However, if the meat gets much past medium rare it becomes less edible quickly. I usually do two recipes. Marinade in ginger or italian dressing for 24 hours, then put the fillet on a VERY hot grill for a very limited amount of time. Keep it pink to just past bleeding. Cook just like a very rare steak. The second recipe is to cut fillets into chunks, then put halipeno peeper slices and cream cheese, then wrap that all in bacon and grill. DO NOT LET MEAT GET PAST PINK. This will change your opinion of dark meated prairie grouse. I grew up on sharptails and my mom cooked them like white meated chicken, and I did not like eating sharptails and my dad stopped shooting them because of it. I have done a 180 from my growing up days.
Kansas
