Ingredients
For the glazed beetroot:
50g/2oz butter
1 medium red onion, finely chopped
500g/1lb young beetroot, peeled and diced
Maldon salt and freshly ground black pepper

For the skirlie:
50g/2oz bacon fat, or beef or duck dripping
1 medium onion, finely chopped
125g/4½oz medium or coarse oatmeal

For the sauce:
300ml/10fl oz red wine
450ml/15fl oz grouse stock
1 tbsp rowan or redcurrant jelly
25g/1oz unsalted butter, chilled and diced
8 fresh young grouse, breasts removed and skinned (see below for instructions - legs and carcasses kept for stock)
olive oil

Method
1. The grouse breasts are easy to remove. First cut off the legs through the joint next to the rib cage. Then, with a small sharp knife, cut along the breastbone and with small swift strokes, keeping parallel to the breastbones, gradually ease the flesh away and release it from the carcass. Pull off the skin and they are ready to cook.
2. To cook the beetroot, melt the butter in a saucepan and add the onion. Cook for 5 minutes until softened and add the beetroot. Pour in 150ml/5fl oz water and simmer for 15 minutes, turn up the heat and evaporate any remaining liquid. When the liquid has disappeared, stir the beetroot over a high heat for 2 or 3 minutes until it begins to caramelise. Taste and season. Keep warm.
3. Now make the skirlie. Melt the dripping or fat in a frying pan and add the onion. Cook over a gentle heat until just beginning to turn golden. Stir in the oatmeal and skirl around the pan for a couple of minutes until the fat is absorbed and the oatmeal smells toastie. Keep warm.
4. Now make the sauce. Put the red wine and rowan jelly in a saucepan and reduce to about 2 tbsp. Add the grouse stock and boil to reduce by half. Taste and season. Whisk in the butter and do not allow the sauce to boil. Keep warm.
5. Season the grouse breasts with salt and pepper. Heat a heavy-based frying pan until very hot. Add 1 tbsp of oil to the pan then the breasts, skinned-side down. Fry for 2 minutes then turn over and fry for 2 minutes more. Take the pan off the heat onto a cold surface (this will allow them to rest and keep warm).
6. Slice the breasts and set the slices on top of the skirlie and pour the sauce around.