Tough grouse and "The Hammer" blunt

[TSchirm]

I just shot my first trad ruffed grouse today.  I had a Hammer blunt on my arrow and WOW did it work well!  Nearly tore the grouses head off ( I hit at the base of the neck).  I thought I missed as it knocked the grouse sideways about 6 feet, but I didn't see that.  If I hadn't heard the wings doing "the Chicken", I may not have found it.

I have shot many grouse with other weapons.  I have always thought they were about the best eating things out there.  I always joked, "If grouse weighed 400  pounds, I wouldn't hunt elk!" (Not true).

It was a young of the year bird, yet surprisingly it was tough when I cooked it for lunch.  I have never worried about "aging" birds to tenderize before, and have eaten other game birds the day I harvested them, so I was surprised at this.  Do you age birds for tenderizing?

[TBinMN]

Hey Tom,
Congratulations!

I agree - tough to beat rough grouse on the table.

I try to spend a week or 2 in the Boundary Waters Canoe Area Wilderness (Northern MN/Canada Border)each Fall and there is absolutely nothing better than taking a grouse or 2 with my bow then serving them up for dinner on the rocky shore in the evening!

They also are a nice change of pace from walleye and smallmouth bass - although I'd never turn those down      

Terry

[maineac]

Congrats, nice shot.  I don't tenderize my birds (well some pounding every now and then), but I have noticed on hunting/camping trips if we kill a bird in the late morning and eat it within an hour or two the muscle fibers contract when they hit the pan, making the meat tough.  I tink you it is best to wait at least twelve hours before eating.  So I guess I do advocate some aging, not the old "hang it by the tail and when it falls to the floor it is ready to eat' philosophy though.

[nybowman]

Congrats on a great shot. Over the years I've taken shots at a couple of them. They are not easy to hit. I did shoot one a couple of years ago. It was a great confidence builder.  When I cooked mine I put a light coat of olive oil and rubbed spices onto it. I then cooked it on my George Forman rotisserie. It turned out real good.