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Ptarmigans, Roasted

Roasted ptarmigan baked with butter and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ptarmigans, Roasted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the ptarmigans by cleaning and plucking them.

  3. Baste the ptarmigans with butter.

  4. Wrap each ptarmigan with a slice of bacon.

Roast and serve

  1. Place the ptarmigans in the oven and roast until cooked through.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ptarmigans
Provide the lean meat that is the main component of the dish.
Bacon
Adds fat that bastes the birds and gives savoury, browned flavour as it renders.
Butter
Adds fat and moisture to the surface, supporting browning and a rich flavour.

The step that matters

Wrap each ptarmigan with a slice of bacon. Lean game birds dry out easily in the oven. The bacon fat protects the meat and keeps it moist while it renders and crisps, so the wrap should cover the breast well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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