Quick Answer
Yes, you can eat ruffed grouse. Ruffed grouse is a popular game bird that is legally hunted and consumed in many parts of North America. The meat is lean, mild, and versatile.
What is Ruffed Grouse?
The ruffed grouse (Bonasa umbellus) is a medium-sized game bird belonging to the grouse family. It is found widely distributed across much of North America. There are two distinct subspecies:
- The “Eastern” ruffed grouse occurs east of the Rocky Mountains and is sometimes called the partridge.
- The “Western” ruffed grouse occurs in the mountainous western states and provinces and is sometimes called the blue grouse.
Ruffed grouse typically inhabit mixed woodlands with aspen and birch trees and thick undergrowth. They get their name from the ruff or black ruff feathers on the sides of their neck which they can raise as a display.
Description
Ruffed grouse are stocky, medium-sized birds measuring 16 to 19 inches long and weighing 1 to 1.5 pounds. Key identification features include:
- Grayish brown coloration with black and white barring on the underside.
- Black ruff feathers on sides of neck.
- Short, squared tail with dark band near the tip.
- Reddish patch of feathers over the eye.
- Males are larger than females.
Are Ruffed Grouse Edible?
Yes, ruffed grouse are very edible and make excellent table fare. They have been an important game bird for indigenous tribes and hunters for centuries. The meat is lean with a mild, delicate flavor. It is versatile enough to be roasted, grilled, sautéed, baked into pies, or used in stews and soups.
Many hunters and chefs consider the delicate, subtle flavor of ruffed grouse to be superior to other game birds like pheasant or quail.
Preparing Ruffed Grouse to Eat
Here are some tips for preparing ruffed grouse for cooking:
- Pluck the feathers starting with the body, then wings and legs.
- Remove the entrails and rinse thoroughly.
- You can skin the bird, but leaving the skin on keeps the meat moister.
- Cut off legs at the joints, remove the breast meat from the bone.
- Ruffed grouse breasts can be sautéed, grilled or pan-fried.
- Use legs, thighs and wings for stews, braising, curries or slow cooking.
Being a lean bird, it’s important not to overcook ruffed grouse which can dry it out. Cook to a minimum internal temperature of 165°F.
Hunting Ruffed Grouse
Ruffed grouse are popular game birds for hunting across their range. Seasons generally run from September through December with specific dates and bag limits varying by state.
Hunting ruffed grouse requires stealth and skill as these are woodland birds that blend into their surroundings. Popular hunting methods include:
- Walking through aspen-birch woods looking for birds.
- Using trained pointing dogs to locate and flush grouse.
- Still hunting by sitting quietly and calling/waiting.
Shotguns with #6 to #8 shot work best for ruffed grouse hunting. Modified/improved choke barrels provide a good shot pattern.
As with all hunting, appropriate licenses, permits, safety gear and knowledge of regulations are required.
Tips for Hunting Ruffed Grouse
- Search areas with dense underbrush and young aspen growth.
- Grouse often gather dust for bathing – look for dusting spots.
- Follow forest roads at dawn/dusk when grouse walk to feed.
- Listen for the distinctive “drumming” wings of displaying males.
- Use flashlights near dusk to spot roosting grouse.
Where to Find Ruffed Grouse
The ruffed grouse range covers 37 U.S. states and 9 Canadian provinces. Populations are centered in:
- Northeast – Maine, Vermont, New Hampshire, New York
- Great Lakes – Michigan, Wisconsin, Minnesota
- Appalachians – Virginia, Kentucky, West Virginia
- Northwest – Idaho, Oregon, Washington
- Canada – Ontario, Quebec, Alberta, Saskatchewan
Within their range, focus on Aspen-Birch forests with thick understory. Also try willow thickets along streams, alder-dominated riparian areas and young jack pine stands.
Population Status
Ruffed grouse populations follow 10-11 year cycles that peak and crash. Populations are currently in a declining phase of the cycle across most of their range.
Habitat loss is also a long term threat, as ruffed grouse depend on young deciduous forest stands that regenerate following fire, logging or blow-downs. Lack of disturbance reduces aspen, birch and brushy cover.
Nutritional Value of Ruffed Grouse
Ruffed grouse provide lean, nutritious meat:
- Protein – 20.4g per 3 ounce serving. Provides all essential amino acids.
- Fat – 1.7g per serving. Primarily heart-healthy mono- and polyunsaturated fats.
- Calories – 140 kcal per serving. Low calorie density compared to other meats.
- Micronutrients – Rich in potassium, selenium and vitamin B12.
Here is a nutritional comparison to domestic chicken breast per 3 ounce serving:
Nutrient | Ruffed Grouse | Chicken Breast |
---|---|---|
Calories | 140 | 140 |
Fat | 1.7g | 3g |
Protein | 20.4g | 26g |
Sodium | 74mg | 73mg |
As shown, ruffed grouse is very similar to chicken in nutritional value. It has slightly less fat and fewer calories in the form of protein. Overall an excellent source of protein and nutrition.
Taste and Texture
Most descriptions of ruffed grouse meat mention its mild flavor and lack of gaminess. It is more delicate tasting than other game birds. The texture is tender and moist if cooked properly.
When roasted or grilled, the breast meat is juicy with a slight woodsy, nutty taste. The leg meat has deeper flavor from the bone and connective tissue. Older birds tend to be tougher with stronger flavor.
Overall, ruffed grouse offers exceptional taste and culinary utility compared to other wild game. It can be used in most recipes calling for boneless chicken or turkey breast.
How to Cook Ruffed Grouse
Ruffed grouse is highly versatile as cooking ingredients. Some popular preparation methods include:
Roasting
Roast seasoned grouse in the oven at 375°F to desired doneness, basting with butter or drippings. Roast breasts for 25-35 minutes, legs/thighs for 40-50 minutes. Roast to minimum internal temperature of 165°F.
Grilling
Grill grouse pieces over medium direct heat, turning once, until 165°F internal temperature. Brush with barbecue sauce during final 5 minutes if desired. Grilled breasts take 8-12 minutes, bone-in pieces 15-25 minutes.
Pan Frying
Sauté grouse breasts in a hot skillet in butter/oil over medium-high heat about 4 minutes per side until browned and 165°F. Bone-in pieces can be fried on lower heat allowing 20-25 minutes.
Braising
Brown grouse pieces then braise in liquid like wine, broth or tomatoes at 300°F covered for 1-3 hours until very tender. Great for legs, thighs and whole birds.
Stews & Curries
Cube grouse breast or use bone-in legs/thighs for curries, stews, pot pies. Braise in sauce at low simmer until fully cooked and tender.
Smoking
Brine grouse 4-12 hours then smoke for 1-3 hours at 225-250°F with wood chips to desired finish. Works for whole birds, breasts or legs.
Serving Suggestions
Ruffed grouse can replace poultry in many dishes:
- Pasta with sautéed grouse breast, vegetables and Alfredo sauce.
- Grouse salad sandwiches on croissants with mayo, lettuce, tomato.
- Bone-in grouse legs braised in red wine sauce served over mashed potatoes.
- Hearty ruffed grouse stew with vegetables and wild rice.
- Smoked grouse breast with roasted apples and blue cheese.
- Grouse breast quesadillas with peppers, onions and cheese.
It also works well in casseroles, pot pies, teriyaki stir fries, fajitas, tacos, etc. Experiment with your favorite chicken recipes.
Purchasing Ruffed Grouse
Ruffed grouse availability is limited to the hunting season from September to December. Purchase options include:
- Hunting your own grouse during open season.
- Buying freshly hunted grouse from processors or direct from hunters.
- Ordering online from specialty grouse providers.
- Canned or frozen grouse meat online.
WHEN buying grouse, look for indications of proper field dressing like lack of entrails, clean cavity, intact feathers. The meat should look supple and plump rather than shriveled.
Average cost is $12-18 per pound for whole birds or $14-22 per pound for boneless breasts depending on source.
Is Ruffed Grouse Legal to Hunt?
Yes, ruffed grouse is legal game bird that is widely hunted for food across North America. However, there are regulations governing ruffed grouse hunting that must be followed:
- Hunting license – Required in most states/provinces.
- Season dates – Generally September to December, check regulations.
- Daily bag limit – Varies from 3-8 birds per day.
- Possession limit – Maximum number legally possessed.
- Legal firearms/ammo – Often shotguns with #4-#8 shot.
- Hunter orange – Required by law in many states/provinces.
Regulations are set by state wildlife agencies. Always check the local hunting regulations and identify the ruffed grouse properly before hunting.
How to Identify Ruffed Grouse
Identifying key features of ruffed grouse ensures they are distinguished from protected species. Look for:
- Grayish-brown overall coloration.
- Black ruffs on sides of neck.
- Barring on underside of breast.
- Medium-sized with plump body.
- Very short, squared off tail.
- Feather tufts over legs.
Compare to other common game birds:
Species | Size | Color | Tail | Notes |
---|---|---|---|---|
Ruffed Grouse | 16-19 inches | Grayish-brown | Very short, squared tail | Black ruffs on neck |
Spruce Grouse | 15-19 inches | Mottled brown | Long rounded tail | Red over eye |
Wild Turkey | 28-48 inches | Bronze, iridescent | Long rounded tail | Large bird |
Being able to positively identify ruffed grouse ensures a legal and ethical hunt.
Conclusion
In summary, the ruffed grouse is an excellent game bird that provides lean, delicious meat. It is legally hunted in many regions during fall hunting seasons. Ruffed grouse can be cooked in diverse ways and makes a great alternative to chicken or turkey. Following proper identification, regulations and preparation guidelines allows hunters and foodies to enjoy this sustainable North American delicacy.