Great Ptarmigan haul yesterday

[ceriksson]

A really simple on I do is keep the breast whole after soaking in milk (rinse off)

Sautée in pan with olive oil, fresh chopped garlic, salt, pepper, rosemary, thyme, oregano, parsley. Serve with same sides as you would chicken breast. Some veggies and potato's.

Works well as a stew as well. I add some chicken stock to augment and add a bit of flavour.

 

[c-fbmi]

Sprucies and ptarmigan get the 24 hour soak in very salty water and the color change and flavor change is amazing!!!!!!!!!! Do the same with bunnies and then make stew from the conglomeration of them all, very tasty indeed.

 

[ceriksson]

Sprucies and ptarmigan get the 24 hour soak in very salty water and the color change and flavor change is amazing!!!!!!!!!! Do the same with bunnies and then make stew from the conglomeration of them all, very tasty indeed.

I'll have to try that. I think the term is "brining" supposedly good for turkey as well

 

[Ronsse610]

now, this is nice....

 

[ceriksson]

Beautiful photo of a willow ptarmi during its colour transition

 

[kamlooky]

My buddies wife uses the milk method.
Rose-Marie and Thyme for spices and over night in a zippy bag in the fridge.
The bigger the chunk, the bigger the zippy and she does a great job
with vittles.
She says the milk takes the gaminess out of the meat.
I haven't approached her with a unskinned skunk yet.................

 

[Brutus]

You gotta' love northern living!

 

[Ronsse610]

Beautiful photo of a willow ptarmi during its colour transition

is this pretty common?

 

[ceriksson]

is this pretty common?

Willow Ptarmigan change their colours between summer and winter:

Summer Plumage:

Winter Plumage:

In between seasons: