Roast Grouse with Bacon Rolls

• 2 grouse
• 1 oz (25 g) butter
• 4

Place a nut of butter inside each trussed bird. Reserve the grouse livers and place the remaining butter in the roasting tin. Cover the breasts of the birds with the streaky bacon rashers and place in a roasting tin, breast-sides up. Place in the centre of a hot oven 400°F, 200°C or Gas No. 6) and roast for ½–¾ hour. About 10 minutes before the cooking time is complete, remove the bacon rashers