Roast grouse with root vegetables
3 medium Yukon gold potatoes, quartered
2 large (or 6 small) carrots, halved lengthwise
1 shallot, quartered
1 Tbsp olive oil
Salt and pepper, to taste
1 whole grouse, cleaned
1 small bunch parsley
2 strips of bacon
1. Set oven at 400ºF. Add potato, carrots and shallot to a roasting pan (or cast iron skillet), toss with olive oil and season with salt and pepper. Place in the oven for 20 minutes, tossing the vegetables with a spatula halfway through.
2. While the root vegetables are cooking season the grouse liberally with salt and pepper, then stuff the parsley into the cavity of the body. Cut one piece of bacon in half and place one half piece on each side of the breast. Cut the other piece of bacon in half and use half to wrap the heart and the other to fasten the legs together.
3. After 20 minutes remove the vegetables from the oven and push them to the edges of the pan. Place the grouse breast side up in the centre of the pan and place the bacon wrapped heart next to it. Put the pan back in the oven and roast for another 12 to 18 minutes, depending on desired doneness and the size of the bird.
Let rest for 5 minutes before carving.