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Tom,

#7.5's from ya 12 @ 10 yards should have ='d a headless bird, not a birdless head.



Paul.

well that we can do. It has less feathers and BB's in it too.

It's more work but it tastes way better.

That is a great way to do it Paul. Use the grouse instead of chicken.

Dave has an awesome recicpe but I think i lost it in the move. Maybe dave will send it to us?

I made a bean/ham soup yesterday for the family that was/is really good too. It takes some time, but it's easy. I made it in the crock pot and cooked it for 8 hours. Tasty stuff.

It was a 20ga....and it was 6's. No 12's for me. I believe it was missing the head... I'll dig for the pics.

Notice the missing head on the bird on the left. Now that I see it, it's pretty much feathers and wings.

Cheers Tom,

Don't know what Dave's referring to ? He said you shot 'em to hell & back. Maybe, they were his birds that were pellets & feathers.

What choke you got in the 20 ? I've got full in Deb's at the moment.

This is what I'm hoping for tomorrow night after work. Minus the snow !!

Deb & a brace of Ruffies (2009)



Doug & his 2 Ruffies from opener 2009



Pumkin & headless Spruce Grouse

Please Sir !!

Cool Spruce grouse. I've seen a few, but never when hunting.

since ruffs are pretty easy to kill, I use an improved cylinder. Pretty open, but shots are usually quick and close. I would go no tightert than a modified, but if yours patterns with a full, then use a full.

I get a very spotted pattern with 7 1/2's and smaller, which is why I use the 6's. I use 6's for turkey's too, but then it's with a xx-full choke.

I'm shooting 7.5's outta my 12ga (above) with a modified choke.

Deb's new 20 has the full in a present & is patterning pretty well with #8's. Tomorrow night will be it's first real test.

We like to try to head shoot. Wait for that moment they stretch out their necks, pop them & hope for not to much damage to the breasts, hence the tighter chokes.

Most shots are less than 20 yards & the closer the better !!

Paul.

Mmmm, timber chicken breast in a mushroom sauce over a bed of wild rice with a good warm homemade bread and sweet butter....

Ok got my plans ready.

You forgot the part about the beer.

Grouse With Wild Rice
Ingredients

2/3 c Wild rice
2 c Chicken broth
1/4 c Butter
8 Grouse breast filets
3 Eggs [beaten]
1 c Flour
Garlic salt, oregano, and basil to taste
2 tb Butter
1/2 c Chicken broth
4 oz Mozzarella cheese [sliced]

Combine the wild rice with 2 cups of broth and � cup butter in a saucepan, cover and cook until tender. (keep warm)

Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour.

Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well.

Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min.

Place 1/2 slice of cheese on each filet and cook until cheese is melted. Serve with the rice.

Wild Grouse with Lime

Ingredients:
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Directions:
Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in re-sealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Yeah, What "T" said.

Paul.

Or for convenience / camp..........

Buy bottles of Thai Green, red, or yellow curry sauce & follow the chicken recipe on the bottle.

Bang it all in a slow cooker for the day, come back to camp, open a beer & take a swig, put rice & water in a rice cooker, take another swig, place empty in recycling & pull the cap of another, push the start button on the rice cooker & then you have 20 minutes to drink beer & BS before supper is ready.

Enjoy !

Hey great pictures guys!!

love the spruce grouse! goes great with gin right?




Me and the youngest brave are home alone, heading to camp to check the crappy cam 2000 and goof with the well a bit.

hey Tom I know I did make a grouse "chicken soup" at camp but I'm afraid I wing'd it. No recipe.

But I watched "beerfest" the other day and the only way they could find there way back to the beer fest site in germany was to get drunk. I think they called it drunken recall.

I might try that for the soup recipe sometime.

Cheers Mate,

Bring back proof that ole forky's bin tearin' up the place !

If Muffy can take good pics,............................. don't see why you can't !

Don't let PWM play with the compressor. Send him off to find a swamp squid.

Taking brownie in again ?

Paul.

Ok then I will add a side of Red Stripe to go with it

I think they taste the same don't they?

Ha!

Ok we're back, yes of course we took browny.

It's the least disruptive machine I have for that trail..... Unless I feel like disrupting things, in that case it is the most disruptive machine I have LOL!

But no, We didn't slip a tire, nice and easy. The trail is bad but ole browny can still just crawl back in there.

We saw one grouse on the way in right under "the gray ladder" for those in the know. Then we flushed one near "Pam's clearing" As if she deserves such a thing... (she's not home, shhh)

Well we got over 60 pictures over out salt & mineral block in a few days but mostly does & fawns.

There was only one set of pics of a midnight stroler just out of effective flash range that got my attention. Decent body anyways.







most of the photos are just long beak big rump freezer pleezers like so.