• 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.

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Midwest Hunting & Fishing

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