Originally Posted by ClapperZapper
I think there are better destinies for ruffed grouse.


I agree w/ CZ.

I have done ruffed grouse w/ bacon & yes they were good but not better than grouse w/o bacon & they didn't taste like ruffed grouse.

Ruffed grouse IMHO doesn't need anything except for a little butter, rosemary, pepper, shallots or onion, white wine, mushrooms & a Dutch Oven.

Pheasants however are much better barded w/bacon using the same procedure as it adds flavor & much needed moisture. Wright's apple wood bacon is my preference.