Roast Grouse With Bread Sauce And Game Crumbs

For Bread Sauce: Combine milk, butter, onions, garlic, cloves, bay leaf, thyme and salt to taste in a saucepan. Bring just to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cover, and set aside to steep for 1 hour.

For Game Crumbs: Melt butter in a skillet over medium heat. Add bread crumbs, reduce heat to medium-low, and cook, stirring occasionally, until crisp, 5-8 minutes.

Add sherry and cook until evaporated, about 3 minutes. Add parsley, season with salt and pepper, and cover with aluminum foil to keep warm.

For Grouse: Preheat oven to 425 degrees F. Rinse grouse, pat dry, rub with butter, and season inside and out with salt and pepper.

Wrap 2 bacon strips around each grouse, then place in a roasting pan. Roast until grouse is brown, about 25 minutes. Allow to rest for 10 minutes.

Meanwhile, to finish bread sauce, strain milk mixture into a saucepan. Warm over medium-low heat, then whisk in cream. Add bread crumbs (not game crumbs) and generously season with pepper.

Top each grouse with game crumbs and serve with bread sauce and currant jelly.