Roast grouse with blackcurrant & beetroot sauce recipe | Good Food

Ingredients

• 4 young grouse legs removed and reserved
• 50g unsalted butter
• 4 thyme sprigs
• 1 large or 2 small shallots finely chopped
• 4 slices pancetta
• 4 slices white country bread buttered
• buttered spinach to serve (optional)
• 1 tbsp unsalted butter
• 1 tbsp sunflower oil
• 8 grouse legs (see above)
• 1 shallot chopped
• 1 bay leaf
• 1 thyme sprig
• 2 tbsp whisky
• 600ml chicken stock
• 1 tbsp redcurrant jelly
• 50g blackcurrant topped and tailed
• 50g cooked beetroot coarsely grated
• 1 tbsp crème de cassis