Roast Ptarmigan is a traditional Greenlandic recipe for a classic dish of roasted local ptarmigan served with their entrails and accompanied by fried potatoes and lingonberry sauce. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Roast Ptarmigan.
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Traditionally, ptarmigan in Greenland were either served raw or boiled, with the entrails being considered a delicacy (just as for woodcock). Today most restaurants serve them roasted and accompanied by fried potatoes and crowberry sauce.
Ingredients:
4 ptarmigan
4 tbsp butter, melted
lingonberry sauce and fried potatoes, to accompany
salt and freshly-ground black pepper, to taste
Method:
Pluck and clean the ptarmigan, reserving the entrails. Wash and dry the birds then season inside and out with salt and black pepper.
Place the woodcocks in a roasting dish and dot with a little butter. If you're being traditional stuff the birds with their entrails. Place in an oven pre-heated to 180°C and roast for 20 minutes.
After this time baste with the melted butter then return to the oven and cook for a further 5 minutes then take out of the oven, bastew with the butter and place under a hot grill (broiler) and cook for about 5 minutes, or until well browned.
Serve hot on a warmed plate, accompanied by fried potatoes and with the lingonberry sauce spooned over the birds (use this recipe for the fried potatoes. just omit the rosemary).
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