Recipe by MommyFromSeattle
"I first tasted this in a restaurant owned by a friend who specializes in game bird dishes and loved it. He graciously gave me this simple but elegant recipe that I've been making for 10 years. This sauce has a mild sweet taste, a beautiful color and tastes delicious with delicate game meats such as grouse, pheasant or quail. Serve with wild rice pilaf and it's perfect for company."
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2 (1 pound)
grouse, cut into quarters and patted dry
dry sherry or white wine
chopped fresh tarragon
peach or apricot jam
balsamic vinegar, or to taste
I meant to review this sooner but plain forgot! I went on a hunting trip with my male friend and cooked this recipe with the grouse he shot. First of all we took the meat off the bones and "bled" it to get rid of the game-y taste (just soak in salted water overnight in the fridge).
When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten."
In other words, we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written, and I honestly can't wait to make it again.
We made this sauce to go with quail. We found the tarragon flavor to be rather pronounced and it overpowered the quail. Even though our quail came from a hunt, they were very mild, almost like chicken. Perhaps the tarragon flavor is better suited to birds with a more gamey flavor.
With apologies to MommyFromSeattle, I only made the sauce and not the grouse, but the sauce is excellent! I have not eaten grouse, but I know this would make a superb complement to pheasant. Since I was not using the sauce to cook grouse, I reduced it till it was syrupy, then drizzled it over risotto cakes from another website. I used apricot preserves, but I can't wait to try it with peach--it was so good!
I love it! Try this with Chicken breasts!
This was my first time making grouse and it was so good! I took the advice of another reviewer and brined the bird overnight, which may have been why it didn't taste in the least bit gamey.
I used this recipe for two Chukar partridge, which are normally pretty well received by my family in any fried or sauteed form. Everyone loved this preparation, so I'll probably be expected to go to achieve this level of flavor and sophistication for future game birds. I did not soak them in buttermilk. I doubled the sauce and simmered the birds, covered, for about 15 minutes after a quick browning. Used apricot preserves and extra garlic, which I reintroduced with the bird pieces. Next time I will probably salt and pepper the partridge before cooking. Excellent recipe!
Outstanding. One suggestion...hammer the grouse breasts flat....the bird is dry and this allows for greater sauce surface area.
We doubled the ingredients for the sauce. It was a little too buttery so if we do it again (and I'm sure we will!), I'll not put in as much butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Grouse with Peach-Balsamic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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