- 6 small sprigs of fresh thyme.
- 4tbsp Scotch whisky.
- 350g/12 oz raspberries.
- 4 grouse, cleaned and oven ready.
- 25g/1oz butter, softened.
- 8 thin slices of streaky bacon.
For the stovies:
- 2 tbsp vegetable oil.
- Knob of butter.
- 2 onions, thinly sliced.
- 750g/1lb 10oz floury potatoes, thinly sliced.
- 300ml/Â½ pint vegetable stock.
- 1tbsp plain flour.
- 250ml chicken stock.
- 1 tbsp redcurrant jelly.
- Preheat oven to 220C/fan 200C/gas mark 7.
- Set aside four sprigs of thyme; pound the rest with a pestle and mortar, then soak in three tablespoons of whisky.
- Crush 200g/8oz raspberries and place inside the grouse.
- Spread the birds with butter & season.
- Lay the soaked thyme on top and secure with bacon slices.
- Tie the birds with string and set in a roasting tin.
- Pour over any whisky left from the thyme.
- Roast the birds, turning occasionally, for 30 minutes, until well browned and legs wiggle when pulled.
Make the stovies:
- heat the oil and butter and fry the onions for 5 minutes, until softened.
- Stir in the potatoes; season.
- Spread in one layer.
- Pour in the vegetable stock, bring to the boil.
- Cover and simmer for 20 minutes, until tender.
- Remove lid and simmer for 15 minutes.
- Put grouse on a carving board and cover with foil.
To make the gravy:
- Discard all but one tablespoon of fat from the pan.
- Stir in flour and cook for 2 minutes to brown.
- Pour in chicken stock and bring to the boil, stirring.
- Simmer for 3 minutes.
- Strain into another pan and whisk in the jelly.
- Stir over a low heat to melt.
- Stir in remaining raspberries and tablespoon of whisky and cook for 1 minute until just soft.
- Season to taste.
- Discard string from the grouse, arrange on a dish.
Serve with the stovies and gravy. Decorate with thyme sprigs.