Roast Grouse With Blackcurrant & Beetroot Sauce - Rest Less

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 Sourdough or artisanal bread, buttered
• 1 tbsp unsalted butter
• 1 tbsp sunflower oil
• 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