- 2 tablespoons butter
- 2 cloves garlic, sliced
- 2 (1 pound) grouse, cut into quarters and patted dry
- 1/4 cup dry sherry or white wine
- 1/4 cup chicken stock
- 2 teaspoons chopped fresh tarragon
- 1/4 cup peach or apricot jam
- 1 teaspoon balsamic vinegar, or to taste
- 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 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.