1recipe, caramelized onions(See link in headnotes)
4ptarmigan, plucked, gutted with legs and breast separated
Salt and black pepper
3tablespoonsbutter, clarified if possible
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.
NOTE: You'll want an array of pickled and salty things to serve with the birds, caramelized onions and mashed potatoes. In a pinch, even just sauerkraut will be good.
Pan Roasted Ptarmigan https://honest-food.net/pan-roasted-ptarmigan-recipe/ September 28, 2020