About Ptarmigan Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Ptarmigan is a white feathered northern cousin to the partridge and
grouse. It is quite a bit smaller than them. They may be cooked as
for grouse, quail or Cornish Game Hen.
Locally the usual method of dressing them is to skin them not pluck
them and to reserve the breasts, drumsticks and giblets only. I
accumulate hearts, livers and gizzards separately in 3 bags in the
deep freeze until I have enough to make a meal of them. Most of the
recipes in my collection are for boneless breasts. The drumsticks are
usually marinaded in a Teriyaki sauce and then panfried or treated as
for chicken Hot Wings.
Alternatively the entire carcass with the breast removed together
with the heart and gizzard but not the liver can go to the stock pot.
Posted by Jim Weller
Submitted By JIM WELLER On 09-04-95
Title: Canned Chicken, Rabbit or Ptarmigan
Categories: Can/preserv, Poultry, Game
Yield: 1 batch
Dress animals and cut up as for frying parts. Trim off all fatty
parts. Refrigerate fresh meat overnight. Set aside giblets for other
preparation; they discolor the meat when canned. Take the bony parts:
necks, backs and wing tips and prepare a broth with them. Strain the
broth and discard the bones. Add the meaty parts to the broth. Cook
until just done. Chill; remove congealed fat, de-bone and re-heat.
Pack the hot meat in jars and cover to within 1" of the top of the
jars with boiling broth, adding up to 1 tsp salt and 1/4 tsp pepper
per quart. Process at 10 lb for 75 min [pints] to 90 min [quarts].
Submitted By JIM WELLER On 09-04-95
Source from luhu.jp
grouse. It is quite a bit smaller than them. They may be cooked as
for grouse, quail or Cornish Game Hen.
Locally the usual method of dressing them is to skin them not pluck
them and to reserve the breasts, drumsticks and giblets only. I
accumulate hearts, livers and gizzards separately in 3 bags in the
deep freeze until I have enough to make a meal of them. Most of the
recipes in my collection are for boneless breasts. The drumsticks are
usually marinaded in a Teriyaki sauce and then panfried or treated as
for chicken Hot Wings.
Alternatively the entire carcass with the breast removed together
with the heart and gizzard but not the liver can go to the stock pot.
Posted by Jim Weller
Submitted By JIM WELLER On 09-04-95
Title: Canned Chicken, Rabbit or Ptarmigan
Categories: Can/preserv, Poultry, Game
Yield: 1 batch
Dress animals and cut up as for frying parts. Trim off all fatty
parts. Refrigerate fresh meat overnight. Set aside giblets for other
preparation; they discolor the meat when canned. Take the bony parts:
necks, backs and wing tips and prepare a broth with them. Strain the
broth and discard the bones. Add the meaty parts to the broth. Cook
until just done. Chill; remove congealed fat, de-bone and re-heat.
Pack the hot meat in jars and cover to within 1" of the top of the
jars with boiling broth, adding up to 1 tsp salt and 1/4 tsp pepper
per quart. Process at 10 lb for 75 min [pints] to 90 min [quarts].
Submitted By JIM WELLER On 09-04-95
Source from luhu.jp