# Preheat the oven to 180°C/gas mark 4.
# Place the grouse on an oven tray, season, then take the pancetta and cover over the bird's breasts, to keep them moist, and roast for about 16 to 18 minutes.
# Then remove from the oven and leave to rest.
To make the apple purée:
# First peel and core the apples, then cut each apple into quarters.
# Place the apples into a small saucepan adding a little water and the sugar, then bring to boil and cook until very soft.
# Purée in the food processor until smooth.
# Bring the mulled wine to the boil, then place the brambles in a small dish and cover with the wine, leaving to cool and take on the flavours of the wine.
To make the sauce:
# Heat the veal stock and reduce by half.
# At this point, add the sloe gin, which will add a rich and fruity flavour to the sauce.
# To serve, take the breasts and legs off the birds and keep warm, spoon the apple purée on to the plate and place two breasts and legs on each plate, spoon the mulled brambles around the plate and finish with the sloe gin sauce, adding the pancetta to garnish on top.
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.