Roast black grouse

• 1 black grouse
• flour
• 50-100 g (2-3½ oz) salted po

Soak the cleaned and plucked bird overnight in the marinade (see below) then rub with flour and cover with strips of fat. Rub the inside with a mixture of salt and crushed juniper berries and roast over a dripping pan; baste first with oil, then with the pan juices and finally with the cream. Start the roasting in a hot oven (220°C, 425°F, gas mark 7) briefly, then turn down to a moderate heat