Ruffed Grouse Society

Sarah Trumble is a natural history illustrator based in Somerset, England. Her work combines the delicate medium of watercolor with a strong a desire for scientific accuracy, creating work that’s as aesthetic as it is informative. With subjects ranging from deer species like red, fallow and sika stags to more specialised game like wild boar, ibex and trout, she’s risen to the technical expectations of her audience and ensures anatomical precision in every piece. This is especially evident when capturing the animal’s gaze, which she considers essential to conveying life and realism. Over time, Sarah’s artistic reach has extended well beyond...

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by Chef Jeremiah Doughty, From Field To Plate This recipe combines the unique flavor of grouse with the classic elements of a chicken parmesan sandwich, resulting in a delicious and satisfying meal. The crispy grouse cutlets, tangy marinara, creamy fresh mozzarella and aromatic basil create a harmonious balance of flavors and textures. Although originally made with sage grouse, as you can see by the dark-colored meat in the images, this recipe can be adapted for use with any kind of gamebird. Yields: 2 to 4 sandwiches  Prep time: 30 minutes  Cook time: 45 minutes Ingredients: For the grouse cutlets: 2 grouse breasts, boneless and skinless (about 4 to 6 ounces...

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by Kip Allardt Over time, there’ve been many books penned on the subject of ruffed grouse and woodcock, and the accoutrements we cherish while afield each fall. Most of these titles are focused more on lyrical storytelling than instructional information. The telling of a staunch dog, head high and tail taller, backlit by autumn foliage, has been told for centuries, yet never seem to become outdated. These lyrical writings becoming the grouse and woodcock hunters’ romance stories – albeit the pain of a hawthorn spine in one’s cheek or palm is certainly more painful than a broken heart and, if on...

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