The darkmeat might put me off. I usually don't eat Franklins or SharpTailed grouse due to the dark meat - strong tasting, almost liver taste on the Sharpies I had.

The Ruffed grouse where have very light coloured meat, not quite as white as chicken, but very light coloured and 'delicate' tasting - quite lovely actually.

Looks like just one of those Capercaillie's would make a decent stew for a family. That might be a good way to eat them? Any thoughts on that?