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Trangia Ptarmigan

Recipe by Evelina Åslund, game bird hunting guide

(Serves 3-4)

1 ¼ cups of chanterelle mushrooms 
1 onion 
Breast fillets from two ptarmigan 
Salt and pepper for seasoning
A splash of cream 
A few juniper berries 
A little game stock 
A bag of rocket leaves 
Corn bread 

Sauté the chanterelle mushrooms and onion in butter, season with salt and pepper. Cut the ptarmigan breast meat into small cubes and brown lightly in butter, then season with salt and pepper. Pour in a splash of cream, a couple crushed juniper berries and a little game stock. The ptarmigan stew is now ready to serve. Evelina Åslund serves her “Trangia Ptarmigan” on a bed of rocket leaves wrapped in corn bread.