Grouse can, of course, be treated like pheasant or partridge. For this dish you roast the grouse in the ordinary way. You take a pound and a half of Sauerkraut, wash it well and drain it, put it in a casserole with a few pieces of bacon, half a dozen juniper berries (crushed), spices, a bouquet, salt and pepper, and a tumblerful of dry white wine. Cover the saucepan and cook on a very slow fire for about three hours. Then drain the choucroûte well, put it back in the casserole, the grouse on the top; pour the gravy and a little fumet de gibier over the bird. See that the whole thing is really hot and serve. It is advisable to keep the grouse (when roasting) very under-done, and then to allow a few minutes at the end when you finish cooking it in its bed of Sauerkraut and with the lid on.