Casserole of Grouse

• 2 grouse
• unsalted butter
• 1 carrot, diced
• 2 stick

Cut the grouse into serving pieces. Heat 25 g (1 oz) of butter in a heavy casserole and sauté the vegetables until they are soft and lightly coloured. Remove them from the pan and add the grouse. Brown the grouse on all sides, add the flour and stir a few minutes so the flour is well distributed and colours slightly. Return the vegetables to the casserole along with the bouquet garni. Pour in t