Looking out the window, I didn't see a rock, but a large ruffled grouse laying still on the ground. Walking outside, I noticed the grouse had only broken the outer pane of the double-walled window. I picked up the grouse, which was now dead, and carried it up to an old wooden carport on the side of our rental property.
Holding the grouse, I couldn't help but think of how beautiful it looked. It really did have a mane of feathers around its neck. Online I saw how impressive they looked when the feathers were completely puffed out and "ruffled" in display.
The grouse's spine was shattered right between the shoulders from the impact. I knew I would cook and eat the bird; not only is it a famous game bird for eating, there seemed to be something wrong about just throwing it to the crows.
Cleaning the grouse, no blood came out. When I finished plucking the bird, I eviscerated it and found most of the blood had been lost to internal hemorrhaging, along with both sides of the rib cage being broken.
|Dressed, the grouse was just over two pounds|
Classically, grouse is known for being a strong tasting and smelling bird. I didn't encounter any smell, but perhaps the stronger smell is restricted to the more famously documented Red, or Scottish, grouse species.
I let the bird rest in a mild brine overnight to season the dense meat and let the muscles pass out of rigor mortis. The next evening, I brought out the grouse to cook for dinner. Sticking with the classic preparation, I rubbed the grouse with butter, thyme, salt and juniper berries, then roasted it under a few slices of bacon.
While a peculiar turn of events, this certainly made for an interesting day.