Reviewed: Jan. 29, 2012

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.

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Reviewer:

netta7

Reviewed: Nov. 8, 2011

Very good recipe, I made it with pheasant and tweaked the ingredients a little. I added 1/2 cup of peach jam and 1/2 c of chicken stock to yield more sauce. I served it with rice and green beans it was a big hit with the kids. I will make it again.

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Reviewer:

Lisacafe

Reviewed: Oct. 27, 2011

Outstanding. One suggestion...hammer the grouse breasts flat....the bird is dry and this allows for greater sauce surface area.

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Reviewer:

Aimeemali

Reviewed: Oct. 4, 2011

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!

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Reviewer:

bcorring

Cooking Level: Beginning

Home Town: Newcastle, Washington, USA

Reviewed: Nov. 7, 2010

I loved this! Sear the grouse breast quickly then cook it in the sauce, I found 3 minutes on med-high per side made it tough. And I didn't have peach preserves so I used Adriatic Fig Spread and it tasted great with the balsamic.

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Reviewer:

ktonak

Reviewed: Oct. 29, 2010

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.

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Reviewer:

ErinJC

Reviewed: Nov. 26, 2008

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.

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Reviewer:

Elissa

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: May 29, 2008

I love it! Try this with Chicken breasts!

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Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 5, 2007

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!

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