Ingredients:
• 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

Directions:
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

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