Take the pig’s caul and place in cold water for up to 12 hours. Take roughly chopped grouse meat and offal and blend together in the food processor. Then, fry off the shallot, garlic and thyme in a little oil until soft. Add to the minced grouse and the sausagemeat, and combine together. Season.
Place the mixture into the fridge and allow to set for about 1 hour. Once set, bring the game stock to the boil, roll the meat mixture in to little balls, about the size of golf balls, and wrap these in the pig’s caul (you should get three a portion). Once all wrapped, place in the stock and cook for approximately 15 minutes.
Grate the potatoes and carrot and place in a bowl. Slice the bacon, cabbage and shallot and add to the mix, season with salt and pepper. Then, heat a small frying pan and add the butter, fry the potato mix until golden brown on one side and turn over and cook to the same colour. Once cooked on both sides, drain on kitchen paper.
To serve, place the rösti potato in the centre of a bowl, take three faggots and place on top of the potato. At this time, the stock will have reduced by half, leaving a fine, rich sauce, add the redcurrants to the sauce and spoon over the faggots. Enjoy!