A roast ptarmigan

How to make it

1. 1

   The ptarmigan is plucked and the outer skin taken well off, so that all the down comes away cleanly. The legs and head are removed and the wings clipped off at the second joint.

2. 2

   Open the bird just below the breast and take out the entrails. Keep the giblets, heart, liver, gizzard and kidney; wash, rinse and dry the bird well; wash the giblets, and open, clean and dry the gizzard.

3. 3

   Lard the ptarmigan, because game contains little fat. Or you can lay strips of pork fat on the breast under the skin.

4. 4

   Truss the bird with string around the legs, crosswise over the back and up around the first joint of the wings. String or thread must never cross over the breast.

5. 5

   Brown the butter well and lay the ptarmigan in it breast first. When it is a little browned, add the giblets. When the ptarmigan has a nice color, turn it onto its back, salt it, and pour on the boiling water.

6. 6

   Add the milk little by little. It should cook about 1 1/2 hours. During the last half hour, add the cream, pouring it over the breast. Sour cream is best.

7. 7

   When the bird is done, take it up and let the sauce reduce until thick. The liver can be rubbed fine and added. You may add a flour thickening, but the sauce is best without. If you think the sauce is too pale, you can add a little caramel coloring.

8. 8

   N.B. During browning, the ptarmigan should be turned with two wooden spoons. You should never pierce meat with a fork.