- 1 dressed young grouse
- 135 ml double cream
- 1 tablespoon Brandy
- 4 strips streaky bacon
Roast the grouse covered in bacon in a hot oven for 15 minutes. Remove bacon and roast for a further 5 minutes.
Cut them in half and trim out the bony back.
Pour 135ml double cream per grouse into the roasting dish, mix with contents and bring to the boil.
Add the tablespoon of brandy and heat up again.
Pour contents over the set aside grouse.
This recipe is for one grouse, which will feed one or two people, depending on how hungry they are so multiply up for larger numbers.