Sharptail and Ptarmigan meat is richer and darker in color, retaining a ‘gamier’ flavor nearly reminiscent of duck. Spruce and Sage Grouse are known for meat flavored heavily by their namesake food sources, whereas Ruffed Grouse have a sweet white meat not dissimilar to lean chicken. As table fare, grouse vary from species to species. That said, the majority are pursued equally well with either a flushing or pointing dog. The Grouses vary in behavior in response to habitat, and cover type often dictates how they are best hunted. The North American Grouses are wild game birds emblematic of the unrestrained and undeveloped country still extant in parts of the continent. Differing species inhabit woodlands and grasslands from the sub-arctic to the high plains desert. They are distinguished from their cousins the partridges by small feathers in the nostrils, and legs feathered to the toes. The Grouses are wild in the purest sense, and have universally resisted domestication. These birds have a wide dispersal across North America, and frequent a range of habitats. These species include the Spruce Grouse, Blue (Dusky/Sooty) Grouse, Willow, Rock, and White-tailed Ptarmigan, Ruffed Grouse, Sage Grouse, Gunnison (Sage) Grouse, Sharp-tailed Grouse, and Greater and Lesser Prairie Chicken. They fall under the subfamily Tetraoninae, and are collected into several distinct species. The North American grouses are the continent’s pre-eminent native game birds. Upland Game Birds Of North America: An Overview
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