Plucking Grouse

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Originally Posted by Couliewalker

Pluck by pulling the feathers "with the grain"not against like you would a duck.Do this right away after shot and you wont have much trouble.
I will sometimes pluck rabbits.

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This is key. In 4C deg weather, plucking is relatively easy within an hour of shooting the bird. The more time that goes by, the harder it is to pluck. Plucking is a great way to get all the meat.

Out here on Vancouver island /Ruff and Blues, step on wings,pull....drop breast into baggie........rout around for the legs,if you like !!!
BUT do it before the bird stiffens up !

I'm with the "stand on the wings and pull" posters. I don't have the patience to pluck a bird that small and I know how good they are baked in diced shallots,seasonings and chicken broth. ZipLok sandwich bags are always in my pack.

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Originally Posted by finsfurfeathers

I pluck every thing grouse no different. Its bit of an art form. I use the hot water method. Once you get the temperature right its not that bad.

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Sorry to drag up an old thread but what temp do you scald your grouse? I raise meat chickens and scald around the 146-150 mark but I'm sure that's too hot for grouse.

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Originally Posted by bhanley

Sorry to drag up an old thread but what temp do you scald your grouse? I raise meat chickens and scald around the 146-150 mark but I'm sure that's too hot for grouse.

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I eye ball it. Start a pot of hot tap water to boil listen for it to start to heat up do a test dip until the feathers start to slip turn down the heat and start plucking. Guess the best way would be to take a temp reading when i get it just right but never got around to it.