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.