Sauteed Grouse With Peach-Balsamic Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
44
Sourness
45
mins
Prep time (avg)
3
Difficulty
Ingredients:
2 tbsps
Butter2 cloves
Garlic (sliced)1 cup
Sherry (dry)1 cup
Chicken Stock2 tsps
Tarragon (chopped fresh)1 cup
PeachDirections:
1
Melt the butter with the garlic in a large skillet over low heat
2
Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve
3
Increase the heat to medium-high
4
When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside
5
Pour the sherry into the skillet and allow to simmer for 20 seconds
6
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
7
Add the balsamic vinegar, and cook, covered for 2 minutes
8
Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes