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Bobwhites here are white meated breasts. I have had pen raised chukars that were given to me. They are good.

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My wife Eileen and I have hunted and cooked a lot of wild upland birds over the decades, many of them when we put 12,000 miles on out vehicles in 2000, when she was assigned to write her book Upland Bird Cookery by, believe it or not, Ducks Unlimited--which after a search a couple years earlier for somebody write Duck & Goose Cookery assigned it to her. It sold so well she also got the call for the upland book.

She does not use pen-raised birds for her recipes, so we did a lot of hunting--and found we both liked chukars and Hungarian partridge the best of all upland birds, because they're a combination of light and dark meat, with more flavor than all-white-meat bird, but not overwhelming like some all-dark-meat birds can be for some people, such as woodcock, sharptails, prairie chickens and sage grouse. Though all can be very good with the right field-care and cooking techniques.

Ptarmigan also rank right up there, for the same reason as chukars and Huns. Have hunted them from Alaska to Nunavut Territory to northern Quebec.....


“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.”
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Grew up eating chukars. As kids the grownups would use us as the bird dogs running up and down the hillsides to flush 'em out.

Funny, we always cleaned our dinner plates after a day of that...


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Originally Posted by MonkeyWrench
Worth the hiking, for sure.


Looks like my backyard?


Eagles may soar, but a weasel never got sucked into a jet turbine!
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Have eaten lots of ringnecks, a few pen-raised chukars, and a quail or two, but ruffed grouse stand out for me as the best eating of all of them. Pretty hard to come by though these days.


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Ruffed grouse are excellent, especially for those who prefer white-meated game birds. Have plenty of them right around here in Montana, and have also hunted them in Alberta and Michigan.

But blue/dusky grouse are also all white meat, and twice the size of ruffs, even a little bigger than pheasants. If you prefer white meat they're a good choice.


“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.”
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Pretty cool birds. Love hunting them with shotgun or camera:

[Linked Image from i.imgur.com]

I have noted that they're often found in the same country where I hunt mule deer. Steep, rugged terrain. Often chuckar are hard earned.

Regards, Guy

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I like chukars better than quail. But I like Pheasant the best. Wild or farmed.

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Elk hunting in Wyoming a few years ago. Grouse all around me , on the ground , just a few feet away . Packing a 338 magnum, no handgun . Threw my shoulder out throwing rocks at them , never hit one . Was wishing for my Colt Frontier Scout 22 , or even a slingshot.
Lesson learned.

Last edited by kenster99; 02/23/24. Reason: Spelling
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Dunno if Wyoming allows shooting grouse with a rifle, but Montana allows rifles of any chambering for "mountain grouse," which means ruffed, spruce and blue grouse (these days sometimes called "dusky"). Have shot the heads off all three with big game rifles chambered for rounds from the .257 Weatherby to the .338 Federal and .338 Winchester Magnum. (Also have killed quite a few with my Colt Frontier Scout .22....)


“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.”
John Steinbeck
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The Holy Grail of Mountain grouse hunting in NW Montana is a rare version on the 94 Winchester in 410. Works for drive by's and the occasional flushed bird.

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