|Grouse||2 , trussed and oven ready|
|Bacon rashers||2 (Use Slices)|
|Butter||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Cranberries||1⁄4 Pound (About 100 Grams Or 1 Cup)|
|Water||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Honey||1 Tablespoon (About 15 Milliliter)|
|Lemon||1⁄2 Cup (8 tbs), juiced|
|Oil||2 Tablespoon (About 30 Milliliters)|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Celery stick||1 , chopped|
|Flour||2 Tablespoon (About 30 Milliliter)|
|Tomato paste||1 Tablespoon (About 15 Milliliter)|
|Water||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Beef stock cube||1⁄2|
|Ground mace||1 Pinch|
|Red port wine||3 Tablespoon (About 45 Milliliter)|
1 Preheat the oven to 200Â°C, 400CF, gas 6.
Season the grouse with salt and pepper and wrap each one in a bacon rasher (slice).
Tie the bacon in place with string, and place in a roasting dish.
Dot the butter over the top.
Roast in the oven for about 25 minutes until crisp and cooked, basting with the butter from time to time.
Place the grouse on a serving dish and keep warm.
2 Meanwhile, prepare the sauce.
Heat the oil and fry the vegetables until soft.
Add the flour and cook for 1 minute, then stir in the tomato paste and water.
Crumble in the stock cube, and season with the salt and pepper and mace.
Bring the sauce to the boil, then simmer for 15-20 minutes.
Strain and stir in the port wine.
Return the strained sauce to the pan and heat through gently.
3 Place the cranberries, water, honey and lemon juice in a pan.
Bring to the boil, then simmer until tender - be careful not to overcook them.
4 Cut the grouse in half and serve the four portions on an attractive serving dish, garnished with the cranberries.
Pour a little of the sauce over and decorate with a few sprigs of watercress.
Serve the rest of the sauce separately.