After seeing the video on squeezing a rabbit and seeing how people look for easy ways to clean animals, I decided to show pictures of how to clean a grouse and not waste or ruin meat.

There is nothing better than Blue Grouse or Ruffed Grouse when prepared correctly. I have seen people stand on the wings and rip the breast out, and find this similar to the rabbit squeeze. Simple, but not the best.

Grouse are easy to clean and never open the chest cavity. It is simple to pull the skin off the breast and then cut the breast meat off the bone, one side, then the other. I always cut around the wishbone as well to get every available gram of meat you can from the grouse...









Then I peel the skin off the thigh and break the thigh at the joint, then cut the thigh off the bird. Take the disconnected thigh and then starting at the hip end of the bone, cut the meat entirely off of the thigh bone...





[img]http://i235.photobucket.com/albums/ee202/bridgershooters/birds/100_0770.jpg[/img]

Once this is done, you have a complete grouse ready for the kitchen, clean and boned...

[img]http://i235.photobucket.com/albums/ee202/bridgershooters/birds/100_0771.jpg[/img]

That is the easy way..

LosPollo peel same as LosPolomas, as do WoodPeckers and WaterFowl...

Excellent post. Thank you.

"Gutless method"

I do the same method with grouse, ducks, geese, and pheasant. Only thing I do different is I leave the meat on the leg bones, I like having a handle to eat them with.

Also turkeys, except leave the bones in the thigh & leg for turkey soup. Muddy