MommyFromSeattle Recipe ⤞ 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.

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, sliced
• 2 (1 pound) grouse, cut into quarters and patted dry
• ¼ cup dry sherry or white wine
• ¼ cup chicken stock
• 2 teaspoons chopped fresh tarragon
• ¼ cup peach or apricot jam
• 1 teaspoon balsamic vinegar, or to taste

Cooking Directions

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.

Nutrition Facts

• calories446.5
• carbohydrateContent16.8 g
• cholesterolContent253.4 mg
• fatContent7.4 g
• fiberContent0.3 g
• proteinContent54.3 g
• saturatedFatContent3.7 g
• sodiumContent332.4 mg
• sugarContent9.9 g