Preheat the oven to 200℃.
For grouse, stuff the cavity with the crushed juniper berries and thyme, and season the skins well with salt and pepper.
Warm a little oil in a pan, and seal the grouse evenly on all sides until the skin is golden brown. Transfer the pan to the oven and roast for 15-18 minutes (this will depend on the size of the grouse).
When cooked, remove from the pan and set aside to rest.
For the gravy, place the roughly chopped vegetables into the roasting pan, cook until golden brown, add in the red wine reduce till half, add in the stock, skim the surface, reduce & simmer the gravy for 5 minutes or until thickened slightly, then pass through a sieve into a clean pan to remove the vegetables and flavourings. Taste and correct the seasoning as needed.
For the bread sauce, stud the onion with the whole cloves, then add to a pan with the milk and heat gently for 20 minutes to infuse. Remove the onion, then add in the breadcrumbs, mixed nutmeg and some salt and pepper to taste. Continue to heat through until thickened and creamy.
For the chips, deep-fry parsnips for a couple of minutes until golden brown. Drain any excess oil on kitchen towel and season with salt. Warm through the gravy and sauce to serve.
Keep the grouse whole, or portion off the legs and breasts if preferred. Serve with the parsnips crisps, couple rashes of dry cured streaky bacon, a few watercress leaves to garnish, and the warmed gravy and bread sauce on the side.