Photo: Sorin Gheorghita
Sauteed Grouse with Peach-Balsamic Sauce
8 ingredients
20 min + 30 min
2 grouse
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
377
Calories
33g
Protein
16g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes