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  Added: May 11, 2011  •  Visited (293)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Ptarmigan
(Rype)
What You Need:
  • 2 ptarmigans
  • 2 tablespoons cream or top of the milk
  • A 2-oz. slice fresh pork
  • Salt to taste
  • 2 oz butter
  • A slice of goat cheese (preferably Norwegian)
  • 1/8 pint boiling water

  • How To Cook:
    1. Clean the birds and place the pork over the breasts, securing it with skewers.

    2. Brown the birds gently in some of the fat in a saucepan, turning them till nicely browned all over and adding a little boiling water (about 1/3 pint altogether) from time to time.

    3. Take care not to burn them and add 1 teaspoon fat now and then about 2 oz. in all.

    4. After 1 hour add 2 tablespoons cream and cook gently for another ½ - ¾ hour, adding the salt and cheese.

    5. Keep the cooked birds hot while making the sauce in the same pan.

    6. Mix the remaining cream and fat and add 1/8 pint boiling water, stir and cook till smooth.

    7. Serve the birds in a dish, with vegetables.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Partridge
    Main Ingredient » Dairy » Cream
    Main Ingredient » Meat & Poultry » Pork

     





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