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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
2 grouse
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

447 calories; protein 54.3g; carbohydrates 16.8g; fat 7.4g; cholesterol 253.4mg; sodium 332.4mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2008
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" it to get rid of the game-y taste (just soak in salted water overnight in the fridge). When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten." In other words we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written and I honestly can't wait to make it again. Read More
(31)

Most helpful critical review

Rating: 3 stars
01/29/2012
We made this sauce to go with quail. We found the tarragon flavor to be rather pronounced and it overpowered the quail. Even though our quail came from a hunt they were very mild almost like chicken. Perhaps the tarragon flavor is better suited to birds with a more gamey flavor. Read More
(1)
31 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2008
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" it to get rid of the game-y taste (just soak in salted water overnight in the fridge). When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten." In other words we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written and I honestly can't wait to make it again. Read More
(31)
Rating: 5 stars
06/05/2007
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. Since I was not using the sauce to cook grouse I reduced it till it was syrupy then drizzled it over risotto cakes from another website. I used apricot preserves but I can't wait to try it with peach--it was so good! Read More
(14)
Rating: 5 stars
05/29/2008
I love it! Try this with Chicken breasts! Read More
(9)
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Rating: 5 stars
11/03/2010
This was my first time making grouse and it was so good! I took the advice of another reviewer and brined the bird overnight which may have been why it didn't taste in the least bit gamey. Read More
(8)
Rating: 5 stars
10/05/2011
I used this recipe for two Chukar partridge which are normally pretty well received by my family in any fried or sauteed form. Everyone loved this preparation so I'll probably be expected to go to achieve this level of flavor and sophistication for future game birds. I did not soak them in buttermilk. I doubled the sauce and simmered the birds covered for about 15 minutes after a quick browning. Used apricot preserves and extra garlic which I reintroduced with the bird pieces. Next time I will probably salt and pepper the partridge before cooking. Excellent recipe! Read More
(5)
Rating: 5 stars
10/27/2011
Outstanding. One suggestion...hammer the grouse breasts flat....the bird is dry and this allows for greater sauce surface area. Read More
(2)
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Rating: 3 stars
01/29/2012
We made this sauce to go with quail. We found the tarragon flavor to be rather pronounced and it overpowered the quail. Even though our quail came from a hunt they were very mild almost like chicken. Perhaps the tarragon flavor is better suited to birds with a more gamey flavor. Read More
(1)
Rating: 5 stars
09/23/2012
We doubled the ingredients for the sauce. It was a little too buttery so if we do it again (and I'm sure we will!) I'll not put in as much butter. Read More
(1)
Rating: 5 stars
02/22/2013
Very good!!!!! My wife and kids loved it!! I did this recipe with quail pheasant and Chukar came out great!!! Read More
(1)
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