How to cook grouse | Matching Food & Wine

Ingredients

• 4 grouse (1 per person) including their livers
• 4 sprigs thyme
• 75g (3oz) butter
• 6 rashers of streaky bacon (1.5 each)
• 50ml (2 fl oz) dry sherry
• 300ml (1/2 pint) well-flavoured meat or game stock
• Salt and pepper
• 425ml (3/4 pint) milk
• half an onion, roughly chopped
• 4 cloves
• 1 bayleaf
• 110g (4oz) fresh breadcrumbs
• 50g (2oz) butter
• 1 tbsp double cream
• salt, pepper and nutmeg
• 3-4 good size Maris Piper potatoes
• salt