Ptarmigan

Husky

Husky

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Location
North America
Hello,

I've just arrived to an area where the ptarmigan are plentyful.

I was wondering if anyone knows some good recipes

or

What ptarmigan is good to mix with

Thanks,

Husky
 
i'm a real big fan of partridge(ptarmigan) soup. go on a big partridge hunting trip every fall, and have enough partridge for soup for the rest of the year. two or three for a pot of soup. i just freeze them as they are, feathers and all, in the freezer until i'm ready for em.
 
22savage said:
i'm a real big fan of partridge(ptarmigan) soup. go on a big partridge hunting trip every fall, and have enough partridge for soup for the rest of the year. two or three for a pot of soup. i just freeze them as they are, feathers and all, in the freezer until i'm ready for em.
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X2

I cook my for a good three hours though..and often like a few dumplings with it,.. but here is the recipe..

Newfoundland Partridge Soup

Partridge Soup

1 lb. of salt beef
1 or 2 partridge
1 diced turnip
2 diced carrots
1 finely chopped onion
1/2 cup of rice
Fill soup pot almost full with hot water. Cut salt beef into 1" cubes. Cut partridge into small pieces. Add salt beef and partridge to water. Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10 minutes. Add rice and onions an cook for 20 minutes more. Serve hot.
 
sealhunter said:
X2

I cook my for a good three hours though..and often like a few dumplings with it,.. but here is the recipe..

Newfoundland Partridge Soup

Partridge Soup

1 lb. of salt beef
1 or 2 partridge
1 diced turnip
2 diced carrots
1 finely chopped onion
1/2 cup of rice
Fill soup pot almost full with hot water. Cut salt beef into 1" cubes. Cut partridge into small pieces. Add salt beef and partridge to water. Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10 minutes. Add rice and onions an cook for 20 minutes more. Serve hot.
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Great thanks I'll have to try that :cool:
 
Here's how I made it this fall, it's my pheasant recipe.

Break the bird down, cut the breast into 4 or 6 smaller pieces, I leave the thigh/leg together.
Dip in flour salt pepper, then egg, then back and forth a couple times to get a coating. Place in hot cast iron pan with oil and butter.
Just try to crisp the coating, ideally the bird won't be fully cooked yet.
Dump in a can of either chicken or turkey gravey, turn down heat, stir once in awhile, as soon as the gravy's hot it's ready. Only hard part is not overcooking the bird. If you overcook it it'll taste gamey. If you don't overcook it it tastes to me like darkmeat chicken.
Very good.
 
Suka said:
Here's how I made it this fall, it's my pheasant recipe.

Break the bird down, cut the breast into 4 or 6 smaller pieces, I leave the thigh/leg together.
Dip in flour salt pepper, then egg, then back and forth a couple times to get a coating. Place in hot cast iron pan with oil and butter.
Just try to crisp the coating, ideally the bird won't be fully cooked yet.
Dump in a can of either chicken or turkey gravey, turn down heat, stir once in awhile, as soon as the gravy's hot it's ready. Only hard part is not overcooking the bird. If you overcook it it'll taste gamey. If you don't overcook it it tastes to me like darkmeat chicken.
Very good.
Click to expand...

Slight variation on this receipe - put the breaded, browned pieces in a casserole dish, cover with mushroom soup, bake in the oven until done. Just excellent.
 
Pan fried with wild garlic, crushed huckleberries, some apple slices, mashed up into a glaze if you like, and served on a bed of steamed stinging nettle. This would be best done on a rocky hilltop overlooking pristine wilderness as the sun goes down.
 
THX1139 said:
Pan fried with wild garlic, crushed huckleberries, some apple slices, mashed up into a glaze if you like, and served on a bed of steamed stinging nettle. This would be best done on a rocky hilltop overlooking pristine wilderness as the sun goes down.
Click to expand...

Could it get any better?:redface:
 
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