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Sauteed Grouse with Peach-Balsamic Sauce

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."

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 grouse

Ingredients

2 tablespoons butter
2 cloves garlic, sliced
2 (1 pound) grouse, cut into quarters and patted dry
1/4 cup dry sherry or white wine
1/4 cup chicken stock
2 teaspoons chopped fresh tarragon
1/4 cup peach or apricot jam
1 teaspoon balsamic vinegar, or to taste

Directions

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.
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.
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.