A Hume

A Hume
Grouse with Tarragon and Apricot

Grouse with Tarragon and Apricot

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Celebrating the Glorious Twelfth


Red Grouse in flight.

                                                      Source: www.williampowellcountry.com via Emma on Pinterest


Last Sunday, the Glorious Twelfth, marked the start of the shooting season with Red Grouse considered fair game. However, traditionally Sunday is a no-shoot day so guns had to sit an extra day before being taken to the moors.


As one of the smallest game birds, with little, if any fat, Grouse require minimal cooking but are sadly, often rather overdone and dried out to the point of desiccation. To save them from this in-glorious fate try sautéing them instead.


The following recipe works equally well for pheasant, or quail and hails from Washington State, where they’ll have to wait until 1st September to get cooking.


Grouse with Tarragon & Apricot





2 tablespoons butter

2 cloves garlic, sliced

2 grouse, quartered and patted dry

250ml dry sherry or white wine

250ml chicken stock

2 teaspoons chopped, fresh tarragon

75g apricot jam

1 teaspoon balsamic vinegar, or to taste


  1. Melt the butter with the garlic in a frying pan over a low heat. Allow it to bubble very gently for about 10 minutes then remove the garlic and reserve. Do not allow the garlic to colour.
  2. Increase the heat to medium/high. Brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
  3. Turn up the heat, pour the sherry into the frying pan, and deglaze the pan, stirring in all the sticky bits. Add the chicken stock, tarragon, and peach jam; reduce the heat, cover, and simmer gently for 5 minutes. Add the balsamic vinegar, and continue to simmer, covered for 2 minutes. Return the grouse to the pan, and warm through until fully cooked, 3 to 5 minutes.