Living off the land: Upland birds

The only thing better than the satisfaction of taking a flushing ruffed grouse on the wing is digging into a tasty breast on the plate. Ambrosia, it’s been called. The best bird meat our abundant forests have to offer. Not that our other upland feathered quarry don’t qualify as tasty fare. Whether woodcock or wild turkey, they all make for feasts fit for kings. And you, the hunter.