Pan-fried ptarmigan breast and red current jelly

Yield: 1 servings

Measure Ingredient
4 \N Boneless chest of Ptarmigan
200 grams Mushrooms; (7oz)
4 teaspoons Balsamic vinegar
\N \N Salt; pepper and thyme
\N \N Red current jelly
\N \N Lettuce
100 millilitres Sour cream; (3 1/2fl oz)
3 tablespoons Mountain cloudberries
\N \N Salt; pepper and thyme

FOR THE DRESSING

You will want 1 boneless chest of ptarmigan for each person. Spice them with salt and pepper to taste and place into a hot frying pan to brown on each side. Then roast in the oven for 3-4 minutes at 200?C/400?/gas mark 6.

Saut‚ the mushrooms for 3 to 4 minutes. Add the balsamic vinegar, and the salt, pepper and thyme to taste.

Serve the dish with a picked lettuce salad and red current jelly.

NOTE: In the programme our chef also served this dish with the rich game stock that he used for the main course, however he also recommends that you could use the following dressing: Mix the cloudberries into the sour cream, and add the salt, pepper and thyme to taste.

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