Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper.
Wrap the ham around the birds and truss them with the string.
Brown the birds well in the butter in a pot along with the onion, juniper berries and carrot. Add the beer and the bullion and carefully roast the grouse at moderate heat for about 15-20 minutes.
Remove the grouse and let them rest for 10 minutes. Pour the cooking juices or gravy into a bowl. Cut the breast and thighs/drumsticks off the grouse (keeping them warm) and chop the rest up into smaller pieces. Put them back in the pot and sauté lightly and then flambé with aquavit.
Add the gravy and cream and boil for 15-20 minutes. Place the grouse thighs/ drumsticks in the pot and let them cook too, as these take longer to tenderise. Strain the gravy into a new pot, bolster it with a little cold butter and season to taste with salt, pepper and vinegar.
Finally add the mixed berries to the sauce and warm through and through.
Serve the breast and thighs with barley Otto (risotto-like).