Grouse is unique amongst game birds as it's natural flavour is strong enough to cope with spices so it's the perfect bird to roast with curry spicing
You can use a shop bought curry powder if you want but I do feel that this homemade version suits the bird best
First we'll need to make the basic curry powder so mix all the dry ingredients together in a small bowl
Rub the curry powder into the Grouse making sure that the skin is covered well. Now pop the dry rubbed Grouse into the fridge and let the Grouse marinate for a few hours
Preheat the oven to 200°C
In a frying pan, add the oil and melt the butter over a medium heat. Take each Grouse and begin to brown off the skin and using a spoon, make sure to also baste the inside
Remove the Grouse from the frying pan and put into a roasting tray and put this in the over. The Grouse will need to roast for between 16 and 20 minutes, depending on size
You may need a tad more butter in the frying pan first and then add the onions and celery to the pan and let this soften for about 5 minutes
If you have any remaining curry powder, sprinkle the rest over the softened onions and celery and allow to cook for a further minute
Sprinkle over the plain flour, mix and make a paste. Cook this for another few minutes and then gradually add the chicken stock until the sauce has thickened. Turn the heat down
Remove the Grouse from the oven and set aside to rest for 5 minutes in a warm place. You can add the cooking liquid to the sauce as well
To serve, carve the Grouse (usually remove the breast) and serve with the curry sauce