Ingredients

2 grouse                        
1 cup red wine
2 rashers of fat bacon   
1 cup game stock
2 oz butter                     
Bouquet Garni
2 tablespoons oil           
2 tablespoons brandy
4 chopped shallots         
Chopped parsley
2 chopped carrots         
Lemon butterflies
Salt & pepper                 
Beurre manie

Method

Clean the birds and tie a rasher of fat bacon round each bird.
 
Heat the butter and oil together and fry shallots and carrots.
 
Add the grouse and brown well all over.  Pour over the brandy and flame.

Add the bouquet garni, wine, stock and seasoning and cook slowly for 2 hours.

Thicken with the beuree manie and adjust the seasoning.

Sprinkle with chopped parsley and garnish with lemon butterflies.

Variations:
Grouse Grand’mere - garnish with fried croutons and mushrooms tossed in butter.
Gourmet Grouse - garnish with foie-gras and truffles.
Grouse Ancienne - flavour with crushed juniper berries and garnish with fried croutons.