Rating: 5 stars
30 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

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.

    Advertisement
  • 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
Advertisement