Instructions: Flay the snow grouse, reserving the liver, heart and gizzard. Bone out the breasts and thighs.

To make the rich game stock, brown the bones in butter over a strong heat. Pour in cold water and add the onion, juniper berries, peppercorns, the gizzard contents and a little salt. Let it simmer for 3 hours, strain and reduce to one third, (this takes approximately 1 1/2 hours).

Brown the chopped onion in a frying pan and add to the stock. Then add 2 tbsp of rowan berry jelly, and as much cream as stock. Reduce to half, (taking approximately 1 hour) and season with salt and pepper.

Brown the breast of the snow grouse on all sides quickly, so as to leave the breasts rare. Cut it into 3 pieces to be served.

Chop the heart and liver into small pieces and fry over a strong heat for 2 minutes.

The dish is to be served with almond potatoes, braised red cabbage, and brussel sprouts with bacon, and the rich game stock.

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