Method
 

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. Chop the onions and mushrooms, dice the carrot and celery.
3. Season the grouse well with salt and pepper.
4. Heat the butter in a flameproof casserole and brown the grouse on all sides.
5. Remove the grouse and reserve.
6. Add the vegetables to the casserole and cook over a low heat until tender but not browned.
7. Return the grouse, add the whisky, flame it - allow the flames to disappear.
8. Add the stock and roast, covered, for 1¼ hours.
9. When cooked remove and use poultry shears to cut the grouse in half, place on a serving dish, keep warm.
10. Strain the sauce into a small saucepan, boil until it thickens, add the redcurrant jelly.
11. Spoon sauce over before serving.