4 young grouse
8 rashers of smoked streaky bacon
8 pitted prunes
10slices white bread
350g mashed potatoes
125 ml double cream
200mls dark beef stock
200mls red wine
1 tbsp redcurrant jelly
This is effectively 4 recipes in one. Start by heating the milk with the cloves and adding the torn up slices of bread (minus the crusts). Pop this on a low heat and simmer gently.
Turn the oven on to 220c and pull the grouse legs away from the body. Rub the grouse with butter and salt and pepper, then roast for 16 minutes. Remove the grouse from the oven and rest in a warm place for another 15 minutes. Wrap the prunes in bacon and cook in the oven for 6 minutes. Meanwhile, melt the butter and cream together and gently mix in the mash, stirring to a smooth consistency. Season the mash to taste.
Mix the beef stock and red wine together and reduce by ¾. Add the redcurrant jelly and reduce some more. Season to taste. Cook the Kale in a little water for 5 minutes, then butter and season.
Split the grouse in half, spoon the potato on the plate, pile on the prunes and sauce.