In a heavy based saucepan, sweat the leeks in half the butter without any colour. Add the grouse legs and stock and bring to a gentle simmer for 15-20 minutes.
Remove the grouse legs and strip any meat from them and reserve.
Rub the remaining butter on the grouse breasts and place the bacon on top of the breasts.
Roast in a 230C° preheated oven for 10 minutes and leave to rest in a warm place for 5 minutes or so. Finely chop the bacon and add to the broth along with the prunes and parsley.
Carve the grouse breasts from the bird and slice each breast into a bowl along with the reserved leg meat.
Top with the broth and serve with lots of warm crusty bread.