- 4 ptarmigan breasts
- 2 tbsp of butter
- 1 shallot, finely diced
- 1/2 cup of red wine
- 1/2 cup of chicken stock (or game stock)
- 1/2 cup of blueberries
- 1 tbsp of maple syrup (or honey)
- Salt and pepper
- Heat a large skillet under medium-high heat. Pat the ptarmigan breasts dry and add salt and pepper on them.
- When the skillet is hot, melt 1 tbsp of butter in the skillet. Add the ptarmigan breasts. Cook until medium rare, about 2 minutes per side. In the last minute of cooking, add 1 tbsp of butter and baste the ptarmigan breasts with the melted butter.
- Remove the ptarmigan breasts and reserve. In the same skillet, add the shallot and cook while rubbing the bottom of the skillet with a wooden spoon, 1 minute. Add the wine and evaporate the alcohol for 1 minute. Add the stock, the blueberries and the maple syrup. Lightly press the blueberries to allow some of their juice to go in the sauce. Cook until the sauce is syrupy, 2 minutes.
- To serve, cut the ptarmigan breasts in bite size pieces across the grain and add a few spoonfuls of sauce on top of them.
Culinary Creations 