They are a blast to hunt (both literally and figureatively). But, I must confess some reservations. The simple fact that it has taken soooo long to bag one suggests to me that, perhaps, I shouldn't have done so. Ruffed grouse are much more plentiful and, from what I've read and heard, are far better table-fare. The French seem to be the only folks to fully appreciate them, even preparing the entrails as part of the meal. I'm not sure I can match that sort of enthusiasm.