Best 2 Sauteed Grouse With Peach Balsamic Sauce Recipes

**Discover a Culinary Symphony: Sauteed Grouse with Peach Balsamic Sauce and Accompanying Delights**

Embark on a culinary journey with our sauteed grouse recipe, where the delicate flavors of game meet the vibrant sweetness of peaches and the tangy notes of balsamic vinegar. This main course is a symphony of textures and tastes, featuring tender grouse meat, juicy peaches, and a luscious sauce that elevates the experience.

Complement your meal with a selection of delectable side dishes, including a refreshing peach and arugula salad, creamy polenta with roasted mushrooms, and lightly sauteed green beans with roasted almonds. Each recipe is carefully crafted to enhance the flavors of the main course, creating a harmonious and memorable dining experience.

Whether you're a seasoned chef or a home cook seeking new culinary adventures, this comprehensive guide provides all the necessary information and step-by-step instructions to prepare a memorable meal. Let your taste buds embark on a delightful expedition as you explore the flavors of sauteed grouse with peach balsamic sauce, complemented by a symphony of side dishes.

Check out the recipes below so you can choose the best recipe for yourself!

PORTERHOUSE WITH BALSAMIC STEAK SAUCE

Porterhouse with Balsamic Steak Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 51m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

SAUCY PEACH-BALSAMIC CHICKEN

Saucy Peach-Balsamic Chicken image

I throw this sweet-savory chicken dish together in no time. I serve it with rice and steamed broccoli, and the whole family loves it. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 teaspoons minced fresh tarragon
1 tablespoon balsamic vinegar

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 249 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 427mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

Choose fresh grouse: Look for birds with plump breasts and firm, smooth skin. Avoid grouse that are bruised or have an off odor.
Prepare the grouse properly: Remove the feathers and entrails, and rinse the bird inside and out. Pat dry with paper towels.
Use a heavy-bottomed skillet: This will help to prevent the grouse from sticking and will ensure even cooking.
Sear the grouse over high heat: This will help to create a flavorful crust and lock in the juices.
Reduce the heat and cook the grouse until it is cooked through: The internal temperature should reach 165 degrees Fahrenheit.
Make the peach balsamic sauce while the grouse is cooking: This will give the flavors time to meld.
Serve the grouse with the peach balsamic sauce: This sauce is a delicious complement to the gamey flavor of the grouse.

Conclusion:

Sautéed grouse with peach balsamic sauce is a delicious and elegant dish that is perfect for a special occasion. The grouse is cooked to perfection and the sauce is flavorful and complex. This dish is sure to impress your guests.