Sauteed Grouse with Peach-Balsamic Sauce

Ingredients

• 0.3 cup apricot preserves 
• 1 teaspoon balsamic vinegar to taste
• 2 tablespoons butter 
• 0.3 cup chicken stock see 
• 0.3 cup white wine dry
• 2 teaspoons tarragon fresh chopped
• 2 cloves garlic sliced
• 2 pound grouse dry cut into quarters and patted

Equipment

• frying pan

Directions

1. 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.
2. 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.
3. 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.
4. 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.