Thursday, August 25, 2016

sauteed grouse with peach-balsamic sauce


  • Servings: 2
  • 2 tablespoons butter
  • 2 cloves garlic, sliced
  • 2 (1 pound) grouse, cut into quarters and patted dry
  • 1/4 cup dry or white
  • 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 Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • 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 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.

No comments:

Post a Comment