Oh I've had ruffed grouse, and blue grouse as well. Both were very good, the first almost white meat and the second very dark.
Never raised a gun to either one, just ate them at a friends place after he'd gotten back from a moose hunt and shot a few in the afternoons.
Just got back on Saturday myself from a weeks shooting on Lake St. Peter in Quebec. We ate duck two nights as we couldn't bring them all home. First it was pan seared mallard and blackduck breasts with wild rice on the side and the second time it was greenwing teal oven roasted with baked potatoes.
I was blessed with two companions that are first rate cooks. I'm not so bad with a skillet either but I just sat back and let them do the cooking chores this time then took care of the dishes as my part of the deal.