• 2 Tbsp. butter
• 2 cloves garlic, sliced
• 2 (1 lb.) grouse, cut into quarters and patted dry
• 1/4 C. dry sherry
• 1/4 C. chicken stock
• 2 tsp. chopped fresh tarragon
• 1/4 C. peach or apricot jam
• 1 tsp. balsamic vinegar, or to taste

Melt butter with garlic in large skillet over low heat. Allow to bubble slowly for about 10 min. to infuse the garlic into butter, then remove garlic & reserve. Increase heat to med-hi. When hot, brown grouse on both sides, about 3 min. per side; set aside. Pour sherry into skillet and allow to simmer for 20 sec. Stir in chicken stock, tarragon, and peach jam; bring to a simmer, then reduce heat to med-low, cover, and simmer for 5 min. Add balsamic vinegar, and cook, covered for 2 min. Return grouse to pan, and simmer until fully cooked, 3 to 5 min.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.