I am pleased with how this post has evolved. Lots of first-hand knowledge to share about how to make game first-rate table fare. I have learned much in its reading. I recognize that ruffed grouse needs very little to make it wonderful, and that bacon wrapping risks the loss of the subtile flavors these birds possess. One clearly doesn't need to age a ruffie, but I was looking to make these birds as good as could be and I now think aging has some distinct advantages here. I will draw them next time to see if I'm able to discern the flavors that CZ was talking about (& Romi Perkins agress with him that the birds do need to be drawn immediately).