6 slices of sourdough bread
150g butter, softened
400ml red wine
500g red grapes, cut into 6 small bunches
18 sage leaves
Preheat the oven to 220C.
Put the slices of bread onto a baking tray
Smother the grouse with the butter
Put the sage leaves into the cavity and season well both inside and out.
Place the birds on top of the bread and then into the oven. Roast for 10 minutes.
Remove toast and birds from the tray and rest in a warm place.
Add the wine and the grapes to the tray and return to the oven for another 5-10 minutes.
Arrange the grapes round the grouse and toast
Thicken the sauce over a medium heat for a few minutes
Serve with pommes puree with chives
Grouse are bloody expensive these days so cook simpy to let the flavour of the bird come through
no bread sauce - disgusting stuff - or game chips. bird and grapes. fabulous