This past season, in addition to delicious coho salmon, a lot of folks went home with frozen ptarmigan from Becharof Lodge on the Egegik River. If looking for ways to cook these great tasting game birds, this one’s a winner!
While this recipe references ptarmigan breasts, using bone-in pieces, or legs and thighs, also works. Stove-top, pressure cooker or a slow cooker can be used to cook the ptarmigan with equally delicious outcomes.
1 pound ptarmigan breasts
1/3 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground oregano
1/2 teaspoon thyme
2 tablespoons butter
2 tablespoons olive oil
1 onion, thinly sliced
1 jalapeño pepper, chopped
1/2 bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes
1/2 cup water
3 tablespoons ketchup
2 bay leaves
1 sprig fresh rosemary
Fresh parsley for garnish
In a shallow dish, thoroughly mix flour, paprika, salt, pepper, oregano, and thyme. Dredge ptarmigan breasts in flour mixture, coating completely. In a large skillet, heat butter and oil on medium high heat. Fry coated ptarmigan breasts until golden brown on both sides. Remove from skillet. Add more olive oil if needed and sauté onion, peppers, celery and garlic until softened. Sprinkle in the remaining seasoned flour and add diced tomatoes and water. Bring to a boil, whisking to smooth until thickened. Add ketchup and return browned ptarmigan and onion mixture to the pan, mixing gently. Add bay leaves and rosemary and lower heat to a simmer. Cover and cook until ptarmigan reaches desired doneness, 15-20 minutes. Serve over rice with fresh parsley.
This recipe works great with all upland game birds, even chunks of wild turkey.
