Prairie Chicken

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Published 2014

About

prairie chicken Tympanuchus cupido, a N. American close relation of the grouse, is not unlike a partridge in appearance. It makes good eating and has sometimes in the past been available in very large numbers from the Midwestern states. De Voe (1866) said that they were usually brought to the New York market in frozen state, and that the flesh, which is moderately dark, is best from a young fat bird.

These birds, which can be divided into subspecies, including the greater and the lesser prairie chicken, have various other names, including prairie hen. The species was at one time almost extinct and is still uncommon but does survive in prairie regions of Canada and USA.

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