Sauteed Grouse with Peach-Balsamic Sauce

Sauteed Grouse with Peach-Balsamic Sauce

19
MommyFromSeattle 258

"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

50 m servings 446 cals
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Nutrition

  • 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

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Directions

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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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Reviews

19
  1. 21 Ratings

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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!