Preheat the oven to 200C.
Put the grouse in a roasting pan, season and butter and roast for 15 minutes.
Set aside and leave to cool. Meanwhile, boil the next four ingredients and cook down to a compote, remove from the heat, check the seasoning and stir in the gin. Fry the crostini in the oil and keep on some kitchen paper.
Finally place the crostini on a plate and top with the compote and watercress leaves, remove breast from the grouse, slice and place on top.
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