sauteed grouse with peach-balsamic sauce

ingredients

• 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

recipe

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.