Instructions: To make the stuffing mix the liver with two of the pancetta slices cut into matchsticks the leaves of one of the sprigs of thyme and the chopped garlic then brown in the butter in a small pan.

This will only take a few minutes.

When a good colour add 175ml of the wine boil to reduce a little season and cool.

Spoon this stuffing into the cavity of the bird.

Place the remaining thyme sprig on the breast of the bird cover with the remaining pancetta slices and tie on with string crossing the string to tie the legs together so that the stuffing does not fall out.

Preheat the oven to 230 C/4so F/Gas 8.
Brush a suitably sized roasting pan with the olive oil heat and seal the grouse well on the back legs and each breast.

This is especially important if the grouse is well hung and quite high.

Place in the oven and roast for 20-30 minutes depending on size and how rare you like grouse.

We serve them slightly pink.

The easiest way to test for doneness is to pull the leg away from the body at the thigh.

If still blue cook for a little longer.

Grouse vary in roasting time because they differ so much in size.

Leave the bird to rest for 23 minutes then remove from the pan and untie the string.

Heat the roasting pan add the remaining wine and reduce by half.

Return the bird to the pan and turn to coat it in the juices.

Stuffing Variations
Mostarda di Cremona:
Take four pieces of fruit from a small jar of mostarda di Cremona and chop. Mince and fry about 50g fresh pork belly in 2 tablespoons in olive oil for a few seconds then add 1 chopped garlic clove and 1 small sprig of thyme. Chop 25g coppa di Parma into ribbons and add to the pan along with the mostarda fruit. Season and when cool place 1 heaped tablespoon inside each bird.

Dolcetta:
Use 1 large tablespoon dolcetta jam per bird plus a slice of pancetta.

Quince cheese (qv) can be used in the same way. Use 1 tablespoon per bird along with a slice of pancetta and a sprig of thyme.

Per person

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