Sauteed Grouse With Peach-Balsamic Sauce - cooking recipe

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
Preparation
    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.

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