do you have a grouse Lizzie? well then here ya go -

2 Grouse, trussed
285ml (½ pint) Chicken Stock
125g (4oz) Mushrooms
2 Carrots
1 Celery Stalk
1 Onion
75g (3oz) Butter
2 tbsp Whisky
1 tbsp Redcurrant Jelly

Pre-heat oven to 180°C: 350°F: Gas 4.
Chop the onions and mushrooms, dice the carrot and celery.
Season the grouse well with salt and pepper.
Heat the butter in a flameproof casserole and brown the grouse on all sides.
Remove the grouse and reserve.
Add the vegetables to the casserole and cook over a low heat until tender but not browned.
Return the grouse, add the whisky, flame it - allow the flames to disappear.
Add the stock and roast, covered, for 1¼ hours.
When cooked remove and use poultry shears to cut the grouse in half, place on a serving dish, keep warm.
Strain the sauce into a small saucepan, boil until it thickens, add the redcurrant jelly.
Spoon sauce over before serving.

hope that helps - nothing else seems to