Sage Grouse

birdhunter · 08-27-2002, 09:26 PM

Looks like I'll be doing a sage grouse/predator calling trip in a few weeks. Still have to "draw" the tag, but it's pretty much a gimme. I've seen tons of the big birds while out antelope or deer hunting, but have never shot one before. I've already got a great place to go to so I don't really need any tips for locations or how to. They aren't exactly the toughtest things to go after. Seems like you walk up to any watering hole and 100 of them will flush out. I was just curious if anyone else has ever shot one of them before. Is there any way to cook them up so they taste good? Think it's worth getting a mount?

k9jeff · 08-27-2002, 10:44 PM

I have shot many,, but everytime my buddy cooks them they taste like a cross between clams and sh**,

I breast em and bbq em....

Killertraylor · 08-28-2002, 07:17 AM

I shot one about 10 years ago and it was the worst tasting game bird I've ever eaten. Made duck taste like filet mignon. Sorry for the bad news, but it's true. I'd shoot a real big pretty one and have it mounted if I were you.

Chum King · 08-28-2002, 09:34 AM

I've never found anything wrong with the flavor of sage grouse. I've taken a couple in Oregon and a few in Wyoming, and they were all fine. However, one of my hunting partners did shoot a big male and it was definitely on the tough side.

Now if you don't like the flavor of sage, you may not enjoy them. They also are not of the same quality IMHO as ruffed grouse.

A couple of hints: Make sure you field dress the bird, get it out of the heat, and cooled down quickly. It is likely to still be pretty warm over east side during the SG season, and it doesn't take long for the birds to spoil. Also, they have extremely foul (no pun intended) guts, and if they are left to stew in their own juices for long I imagine that could be the source of a few bad tasting birds.

I'm also hoping for my tag again this season. There are few places I enjoy more than the Oregon desert... at least for a short time.

GutshotApe · 08-28-2002, 09:20 PM

I agree with what ChumKing said. I've killed several sagegrouse in Oregon and the best tasting & tenderest ones are the young of the year. These are usually the smaller ones in a flock, I think. The big brutes are good, too, but be sure to gut & cool them fast. I breast, dice and cook up with Rice-Roni. They have an affinity for water holes but I've found them in cattle forage seedings eating the grain (wheatgrass?) some distance from the nearest water. A large male would be an impressive mount. Another thing: they are deceptive flyers - they aren't moving as fast as they look to be when the flock first flushes but can rapidly accellerate. In other words, don't lead them very much at first. :smile: