1 oz. salt
2 oz. Pennsylvania clove honey
1 tsp. juniper berries
2 oz. water
4 oz. white grape juice
2 grouse thighs, bones removed
2 oz. ground grouse trimmings, chilled
1 oz. heavy cream, chilled
salt and pepper, to taste
2 oz. chestnuts, roasted, chopped, chilled
1 tsp. apple thyme, chopped, chilled

Combine salt, honey, juniper berries, water and grape juice in bowl; combine. Add grouse thighs; marinate for 2 hours. Remove thighs; refrigerate uncovered overnight, allowing pellicle to form. Remove from refrigerator; pound lightly. Reserve. Place grouse trimmings in chilled container of food processor; add cream in slow stream while pulse-processing. Transfer to stainless steel bowl set in ice; season. Incorporate chestnuts and apple thyme; place in piping bag fitted with No. 4 plain tip. Lay reserved thighs on oiled single layer of cheesecloth; thighs should overlap slightly. Pipe forcemeat down center of thigh meat; carefully roll thigh meat and cheesecloth around forcemeat to form roulade. No more than 1 layer of cheesecloth should cover roulade. Tie ends with string; pan smoke over grape vines for 3 to 4 minutes. Remove roulade; wrap in foil. Place in roasting pan; roast at 400 degrees F for 5 to 6 minutes. Remove from oven; let stand for 15 minutes. Slice; reserve warm.