is grouse meat a lighter colored meat?
or is it ptarmigan that is lighter, one is more like duck meat ( which the family does not care for) my 10 year old boy has expressed interest in hunting grouse, and was curious as to what the meat tasted like.
Ptarmigan are a dark meat and sometimes have a slight liver taste, especially in winter. Grouse depend on which kind you get and the time of year. Most think that in the fall when they are eating berries is the best time to get them. Spruce grouse is dark, but milder than ptarmigan. Ruffed grouse have a lighter meat. Ruffs are more common in the interior, but they are around southcentral and the Kenai. Ruffed grouse are also more skittish when being hunted. There are other types of grouse that I have not tried. I have liked them all.
Spruce grouse and ptarmigan are about the same to me. Dark meat with something of a liver-type taste, but much better texture.
Ruffed and blue grouse have "white" meat that is mild tasting.
And I'm with Patrick, I like them all!
I like eating spruce hens in the fall but quit eating them later in the year when they get into eating spruce buds real heavy as they get to tasting like pine needles then. The ruffed grouse like the other posters have said are light meat and very tasty. Also in the interior we have a lot of sharptail grouse some years and they too are dark meat.
Kind of a side note here...
Originally Posted by Contender
I have made jerky out of spruce grouse and ptarmigan. I have also used them in stew.... This might belong in the recipe forum, but I wanted to point out that there really isn't a bad season for them with regard to taste. Just change your intended dish.