Onion Stuffed with Grouse

Ingredients

1 Grouse

3 Large onion

2 Streaky bacon chopped small

1 Teaspoon basil

1 Teaspoon Brandy

Liver from grouse

100ml Chicken stock

50ml Red wine

1 Teaspoon of flour

1/2 Teaspoon butter

Salt and pepper to taste

Roast the grouse in a preheated oven for 40mins at 180c or for fan ovens 160c then remove from oven let stand until cold, remove the meat from the grouse to fill 6 half onions and make small and put into a bowl with the bacon, basil and brandy and mix well. Now cut the onions in half and cut out the centre and fill with the grouse and place on a tray and place in a preheated oven at 180c and for fan ovens 160c for 40mins, in the mean while put on a frying pan on a medium heat with the butter and add the livers covered in the flour and cook for 2mins, then put the livers into a small bowl and mash with a fork and return to the frying pan, now add the red wine then add the stock and mix well, then add salt and pepper to taste and simmer on a low heat for 10mins and serve with the onions.