Sauteed Grouse with Peach Balsamic Sauce

This recipe combines the rich flavors of grouse with a sweet and tangy peach balsamic sauce. The succulent meat is sautéed to perfection, creating a crispy exterior while keeping the center juicy and tender. The sauce adds a delightful fruity twist, complementing the earthiness of the grouse. Perfect for a special occasion or a gourmet dinner at home.

Ingredients

• 4 grouse breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 shallot, diced
• 2 peaches, peeled and sliced
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 tablespoons butter
• Fresh thyme for garnish

Directions

1. Season the grouse breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the grouse breasts to the skillet and cook for 3-4 minutes per side or until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the diced shallot and cook until softened and translucent, about 2 minutes.
5. Add the sliced peaches to the skillet and cook for an additional 2 minutes, or until they begin to soften.
6. Pour in the balsamic vinegar and chicken broth, stirring to combine.
7. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the liquid reduces and thickens slightly.
8. Stir in the butter until melted and well combined. Season with salt and pepper to taste.
9. Return the grouse breasts to the skillet, coating them with the peach balsamic sauce. Cook for an additional 2 minutes to heat through.
10. Serve the sautéed grouse with peach balsamic sauce hot, garnished with fresh thyme leaves.

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