Classic Roast Grouse

Grouse has a fine flavour that, in my view, is best appreciated if the bird isn’t hung for too long. I like to roast it quickly in a hot oven with a knob of butter inside to keep it moist, rather than covered with rashers of bacon that interfere with the flavour of the bird. If you really want bacon, then I suggest you cook it separately. I know it’s difficult to change one’s eating habits, especially if you’ve been brought up on game, but that’s my theory on the pure grouse eating pleasure