Sauteed Grouse with Peach-Balsamic Sauce

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
• 1 teaspoon garlic salt
• Salt and pepper to taste

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. 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.