Pan Roasted Ptarmigan
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
15 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Scandinavian
Pan Roasted Ptarmigan
Description
The cooking process begins by salting the separated ptarmigan parts and patting them dry to encourage crisping of the skin. Clarified butter is heated in a pan, and the legs are placed skin side down while the breasts go skin side up. The butter is spooned repeatedly over the birds, concentrating on key areas to encourage even cooking and skin contraction. This technique leads to a rich, browned exterior similar to the effect of bacon sizzling.
After initial searing, the legs and breasts are flipped to sear the other sides briefly, with continued basting to maintain moisture and flavor. The caramelized onions and mashed potatoes are prepared beforehand, providing soft and sweet accompaniments that offset the rich game meat. This approach results in tender bird pieces with crisp, flavorful skin and a pleasant mouthfeel.
Serving suggestions emphasize pickled or salty side items such as sauerkraut to complement the dish's richness and provide contrast in flavor and texture. These elements round out the meal with traditional accompaniments enhancing the overall experience.
Ingredients
- 1 onion See link in headnotes, caramelized
- 4 ptarmigan plucked, gutted with legs and breast separated
- salt
- black pepper
- 3 tablespoons clarified butter if possible
Instructions
- You'll want to make the caramelized onions and mashed potatoes first, and while you are doing that, take the birds out of the fridge and salt them well. Keep the onions and potatoes warm.
- When you are ready to cook the birds, pat them dry with paper towels. Heat the butter in a pan large enough for the birds, and when it is hot, set the legs in, skin side down, and the breasts, skin side up. Let this sizzle the way bacon does, typically at a medium-high heat.
- Start spooning the butter over the birds, focusing on the front of the breasts, the the "armpit" between the wings and the breasts, then the very tail end of the breast. Spoon the hot butter over these places until the skin contracts and the meat turns opaque.
- At this point, you will want to turn over all the legs, then the breasts. Let them all sear for about 90 seconds to 2 minutes. Let the legs keep cooking, but flip the breasts back over. Keep basting the hard-to-reach parts with the butter for a minute or so. Now flip the legs again. Finally, tip the breasts on their sides to sear on each side for a minute or so. They should be done now.
- Remove all the breasts and grind black pepper over them. Let the legs cook another minute or three, then grind black pepper over them, too. Add whatever pickled or salty or preserved things you want to, along with the caramelized onions. Mix that all together. Serve everyone some mashed potatoes, then the onion-legs-pickled things mix, and top with the breasts.
Notes
- Prepare caramelized onions and mashed potatoes prior to cooking the ptarmigan to serve them warm together.
- Salt the bird parts well before cooking and pat dry to ensure crisp skin during sautéing in clarified butter.
- Serve with pickled or salty sides such as sauerkraut to balance the richness of the roast birds.
User Reviews
Overall Rating
5
You'll Also Love
