6 grouse
3/4 c. dry red wine
Celery leaves
12 slices bacon
2 tbsp. butter
2 tbsp. minced onion
3/4 c. beef bouillon
1 tsp. salt
Freshly ground black pepper

Rub cavities of grouse with salt and pepper. Stuff each grouse with celery leaves and 1 teaspoon butter. Cover breasts with bacon slices. Roast at 375 degrees for 15 minutes. Remove grouse and keep hot. Saute onion in juices remaining in roasting pan over low heat for 5 minutes or until onions are golden brown. Add wine and bouillon. Bring to a boil and cook for 5 minutes, stirring and scraping the pan. Serve sauce with grouse. Serves 6.