i used my 410 handi with a synthetic stock and forearm. it has a full choke as they all seem to have from NEF. i use the 410 exclusively on birds from bobwhites to pheasant. i also stuff as much 7 1/2 shot and H110 as i can fit into the case ! a 28 gauge would work nice too, i have a 28 gauge pardner and it shoots as good as the 410.
remember, with head shots, it doesn't matter what gauge you use !!!
although i'll say this, using a double barrel hasn't really helped me if (when) i miss a grouse. he is long gone into the woods, brush, or running like a banshee before i can get on him again and pull off the second shot. if (when) i miss, i just go after him again. and like shooting trap with handi, although i have a few, the big buck parkers and purdey's do not do any better than my handi !!!
this was a good year, and i hope the grouse population stays where its at or grows more. this year was almost like guided preserve hunts.
two recipes:
grouse soup - 2 birds breasted, chopped carrots, chopped red onion, chopped celery, 1/2 head coursely chopped escarole, diced tomato. 1 qt grouse stock. chopped basil, parsley, and cilantro, 1/2 teaspoon balsamic vinegar. saute onions and carrots in 1/4 cup of virgin olive oil until onions are golden. add stock and the rest of the ingredients. bring to a boil for 15 minutes, simmer about 10 - 15 minutes. you can always throw in some precooked spaetzel or egg noodles at the end. salt and pepper to taste. serve with coursely shredded parmesan cheese and a sprig or two of fresh cilantro. note - the balsamic vinegar prevents the onions from turning the stock blue and also imparts a nice zip to the soup, try adding more to suite your taste.
grouse stock - 2 qts water, take the two cleaned up carcasses, deleaded & plucked clean, but leave the skin and no guts. boil with carrots, celery, 1 large onion, 4 shallots, 2 large diced tomato's. a few good sized shakes of pepper, 1/4 cup kosher salt, pepper, 2 gloves crushed garlic. boil 1/2 hour then simmer until liquid is reduced to about half. strain once or twice through cheesecloth. let cool before using. (you can use this basic stock recipe for almost anything. for fish stock throw in a complete (cleaned) fish carcass, shrimp shells, lobster or crab shells.)
my favorite:
wrapped grouse - 4 birds breasted. chop meat into small medallions. lay out bacon slices in a complete square, lay the strips so they run from front to back and overlay each piece about 1/4". spread medallions over bacon. spread 1/2lb or so of sweet sausage over the square in very small pieces. spread chopped basil, parsley and cilantro over the square. begining at one near end begin to roll up the bacon and all the covering into a log. do this slowly and work your way across the square. after it is rolled up, gently stretch each piece of bacon around to snug it up. stretch 2 -3 pieces of bacon lengthwise over the "seam" of open bacon strip ends. now either use cooking string and tie up the whole roll or use toothpicks to hold together. place the roll on a rack inside a baking tray. pour 1 cup of water or grouse stock into the bottom of the pan. cook at 350 until bacon is evenly browned, approximately 45 minutes. let cool 10 minutes and slice into 1" servings. serve with wild rice and asparagas. top with fresh cilantro. works with any wine, pinots and merlots are good as they are fuller wines. known to be eaten with beer too
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this works with any kind of fowl. i have used bobwhite, chukkar, crow, pheasant, grouse, chicken, duck, and squab.
mspret - i have to ask what a beanpot is ? how do you cook fowl that way ? post a recipe !
sg
