Roast grouse

1) Preheat the oven to 200°C/400°F/Gas Mark 6.
2) Brown the grouse on all sides in a frying pan with the duck fat.
3) Place into a baking tray and season well iside and out.
4) Stuff the cavity with the juniper berries and put a sprig of thyme under each leg. Finally lay two rashers of bacon over each bird.
5) Roast in the oven for 15 – 20 minutes depending on the size of the grouse.
6) Remove from the oven and rest while you make the gravy.
7) Place the roasting tin over a low heat and add the flour scraping up any sediment from the bottom.
8) Add the stock, sloe gin and red wine and simmer gently for 5 – 6 minutes.
9) Pass the gravy through a fine sieve before serving with the grouse.
10) A traditional accompaniment for grouse is bread sauce and chips.