How to Cook Grouse Over a Campfire | Indigenous Trail Method (Uncensored Remake)

This is the uncensored remake of a video I made years ago — a respectful, practical demonstration of how Indigenous people (like my wife, Nikeeya) prepare a grouse for easy trail-side cooking. This method spreads the bird out flat (we call it a “pancake” style) so it can be pierced on a forked stick and roasted beside a small campfire. It’s quick, wastes nothing, keeps the skin on for flavor, and is perfect for a one-person or small-group outing.
Content note: This video includes somewhat graphic butchery/processing of a harvested bird. If you’re sensitive to images of field dressing, please be aware before watching.
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What you’ll see in this video
• A short cultural note on why this method is used and why it matters.
• A safe demonstration of the flattening method (practical trail technique).
• How to seat the bird on a forked stick and arrange it for cooking beside fire.
Gear & supplies shown
• Small campfire or bed of coals
• A forked stick (sturdy, green sapling is best)
• Small knife (for safe trimming)
• Basic salt/pepper, margarine/butter (optional)

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00:00 - A note about this video
02:22 - Intro
02:36 - Why cook grouse this way
04:49 - Preparing grouse for cooking
08:32 - Cooking grouse by the fire
09:31 - The prepared meal
11:01 - Next video suggestion