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Field Ethos
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By Edgar Castillo
As co-captain of the expedition to explore the newly acquired Louisiana Purchase, Meriwether Lewis, who had been scouting ahead from the main party, arrivesdat the mouth of the Marais River, located in modern-day northwest Montana, on June 6, 1805. There he observed a flock of “mountain cock” with long pointed tails. He determines that it could be a new species to science similar to that of the heath hen of the Eastern coast. It is the sage grouse. He orders Private John Shields to sneak closer and kill a specimen. Shields, one of the group’s best hunters and top shots, misses.
Journal entries describe the plentiful “grows” that are common throughout the region according to the natives. Before settlers began to arrive, it is estimated that 16 million of these birds flourish across the Central and Western plains, almost rivaling the massive bison herds that roam North America. Historical accounts some 80 years late, tell flowery accounts of bird numbers in Wyoming so vast that they “darkened the sky upon taking flight.”
Seventeen weeks later, on October 17, the Corps of Discovery reaches the confluence of the Snake and Columbia Rivers near southeastern Washington. Lewis’ righthand man, Captain William Clark, out surveying the land and hunting along the route, finally kills after many failed attempts, “a Fowl of the Pheasent kind as large as a turkey.”
That evening, Lewis and Clark, along with 33 members of the westward odyssey, are loitering around the campfire. Several of the gamebirds have been cooking over open orange flames for some time. Droplets from the meat’s juices drip off, making a “psss” sound. A small band of men start gathering around closer. They have come for the warmth on a cold evening. Speculation is that the bird is a grouse no doubt, however, much larger than the ones they have encountered thus far. More than twice the size of those “prairie fowl” (Greater Prairie Chickens) encountered near the Ohio and Mississippi Rivers two years earlier. If the succulent birds are every bit as tasty as the other grouse, the men are in for a treat.
With mouths watering, they wait patiently. They are hungry and in desperate need of suppressing their appetites after a grueling day exploring. Feeling that the bird is cooked and ready to eat, Lewis rises and leans over, while unsheathing his knife, and slices off a chunk. He looks at the dark piece of sage grouse and pops it into his mouth. He chews and chews the tough poultry meat and finally swallows. Lewis’ face says it all to the men. The sage grouse does not taste good. Unbeknownst to Lewis, the large bird has been way overcooked. A few men, convinced it can’t be that bad, try a few morsels. The meat is immediately spat out. The men grumble. Griping is heard as many walk away. Stomachs will be empty when they hit their bedrolls for the night.
Lewis immediately questions the sage grouse’s table fare. Surely, such a fabulously adorned bird with its elaborate tailfeathers and white millstone-styled collar ruff, would be edible … especially since the Indigenous tribes stalked the large grouse for food. The expedition had been sustained thus far with various game birds since their journey started. Most had been cooked similar to the likes of chickens and were a welcome and favorite dish.
As they continue their trek, more sage grouse are hunted and shot. Each time the bird is cooked and eaten, it is quickly discarded, proving that it is not for human consumption in their minds. Both captains give the order to not to kill anymore sage cocks for camp meals. The men give no argument and are happy to sustain from eating the vile bird and only shoot a few specimens to send back for further study. On March 2, 1806, Lewis journals, “The flesh of the cock of the Plains is dark, and only tolerable in point of flavour. I do not think it as good as either the Pheasant or Grouse.”
Author’s note: Having hunted sage grouse in Wyoming, Montana, and Colorado, when cooked correctly (rare to medium-rare), sage grouse breast meat is most similar to a seasoned steak. Bon Appétit.
The post No taste for Mountain Cock appeared first on Field Ethos.
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As co-captain of the expedition to explore the newly acquired Louisiana Purchase, Meriwether Lewis, who had been scouting ahead from the main party, arrivesdat the mouth of the Marais River, located in modern-day northwest Montana, on June 6, 1805. There he observed a flock of “mountain cock” with long pointed tails. He determines that it could be a new species to science similar to that of the heath hen of the Eastern coast. It is the sage grouse. He orders Private John Shields to sneak closer and kill a specimen. Shields, one of the group’s best hunters and top shots, misses.
Journal entries describe the plentiful “grows” that are common throughout the region according to the natives. Before settlers began to arrive, it is estimated that 16 million of these birds flourish across the Central and Western plains, almost rivaling the massive bison herds that roam North America. Historical accounts some 80 years late, tell flowery accounts of bird numbers in Wyoming so vast that they “darkened the sky upon taking flight.”
Seventeen weeks later, on October 17, the Corps of Discovery reaches the confluence of the Snake and Columbia Rivers near southeastern Washington. Lewis’ righthand man, Captain William Clark, out surveying the land and hunting along the route, finally kills after many failed attempts, “a Fowl of the Pheasent kind as large as a turkey.”
That evening, Lewis and Clark, along with 33 members of the westward odyssey, are loitering around the campfire. Several of the gamebirds have been cooking over open orange flames for some time. Droplets from the meat’s juices drip off, making a “psss” sound. A small band of men start gathering around closer. They have come for the warmth on a cold evening. Speculation is that the bird is a grouse no doubt, however, much larger than the ones they have encountered thus far. More than twice the size of those “prairie fowl” (Greater Prairie Chickens) encountered near the Ohio and Mississippi Rivers two years earlier. If the succulent birds are every bit as tasty as the other grouse, the men are in for a treat.
The Fowl Taste of Mountain Cock
With mouths watering, they wait patiently. They are hungry and in desperate need of suppressing their appetites after a grueling day exploring. Feeling that the bird is cooked and ready to eat, Lewis rises and leans over, while unsheathing his knife, and slices off a chunk. He looks at the dark piece of sage grouse and pops it into his mouth. He chews and chews the tough poultry meat and finally swallows. Lewis’ face says it all to the men. The sage grouse does not taste good. Unbeknownst to Lewis, the large bird has been way overcooked. A few men, convinced it can’t be that bad, try a few morsels. The meat is immediately spat out. The men grumble. Griping is heard as many walk away. Stomachs will be empty when they hit their bedrolls for the night.
Lewis immediately questions the sage grouse’s table fare. Surely, such a fabulously adorned bird with its elaborate tailfeathers and white millstone-styled collar ruff, would be edible … especially since the Indigenous tribes stalked the large grouse for food. The expedition had been sustained thus far with various game birds since their journey started. Most had been cooked similar to the likes of chickens and were a welcome and favorite dish.
As they continue their trek, more sage grouse are hunted and shot. Each time the bird is cooked and eaten, it is quickly discarded, proving that it is not for human consumption in their minds. Both captains give the order to not to kill anymore sage cocks for camp meals. The men give no argument and are happy to sustain from eating the vile bird and only shoot a few specimens to send back for further study. On March 2, 1806, Lewis journals, “The flesh of the cock of the Plains is dark, and only tolerable in point of flavour. I do not think it as good as either the Pheasant or Grouse.”
Author’s note: Having hunted sage grouse in Wyoming, Montana, and Colorado, when cooked correctly (rare to medium-rare), sage grouse breast meat is most similar to a seasoned steak. Bon Appétit.
The post No taste for Mountain Cock appeared first on Field Ethos.
Continue reading...