Roast grouse with blackcurrant & beetroot sauce

INGREDIENTS

• 4 young grouse , legs removed and reserved
• 50g unsalted butter
• 4 thyme sprigs
• 1 large or 2 small shallots , finely chopped
• 4 slices pancetta
• 4 slices white country bread , buttered
• buttered spinach , to serve (optional)
• 1 tbsp unsalted butter
• 1 tbsp sunflower oil
• 8 grouse legs (see above)
• 1 shallot , chopped
• 1 bay leaf
• 1 thyme sprig
• 2 tbsp whisky
• 600ml chicken stock
• 1 tbsp redcurrant jelly
• 50g blackcurrants , topped and tailed
• 50g cooked beetroot , coarsely grated
• 1 tbsp crème de cassis