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Red grouse is known in North America as willow ptarmigan. I've never had it, as it only occurs in Northern Canada (and BC). Is the meat dark or light?

Ruffed grouse are a very light meat, but still very tasty. I usually roast them. I've not had much success plucking them without tearing off the skin (it is extremely fragile), so I usually end up covering the bird with bacon to keep it moist as it cooks. Also delicious in pâtés.

Edited by Mallet (log)

Martin Mallet

<i>Poor but not starving student</i>


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