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Sauteed Grouse with Peach-Balsamic Sauce

Sauteed Grouse with Peach-Balsamic Sauce


"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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50 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 54.3 g
  • 109%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
  2. Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
  3. Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

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Read all reviews 24
  1. 26 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
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Least positive

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...

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. Sin...

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 ...

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

Used chicken thighs instead of Grouse for the recipe. Turned out wonderful!

Very good!!!!! My wife and kids loved it!! I did this recipe with quail, pheasant, and Chukar came out great!!!

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.

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