Entree: Svalbard and Jan Mayen – Southern Culinary Region – Ptarmigan Breast (Pan-seared Nordic game bird breast served with a juniper and berry pan sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 27 min

Ingredients

- 4 ptarmigan breasts, approx. 4 oz (115 g) each
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 shallot, finely minced
- 1 tsp (2 g) crushed juniper berries, lightly toasted and crushed
- 1/3 cup (80 ml) red wine
- 1/2 cup (120 ml) game or low-sodium chicken stock
- 2 tbsp (30 g) lingonberry preserves or jam
- 1 tbsp (15 ml) red currant or berry jelly (optional for gloss)
- 2 sprigs fresh thyme
- 1 tbsp (15 g) cold butter, cubed, for finishing sauce

Instructions

1. Pat the ptarmigan breasts dry, season both sides with salt and pepper. Heat the oil and 1 tbsp butter in a heavy skillet over medium-high heat until shimmering. Sear the breasts skin-side (or presentation side) down 2–3 minutes without moving, then flip and sear 1–2 minutes more for medium-rare (adjust time for thickness). Transfer breasts to a warm plate to rest and keep warm.
2. Reduce heat to medium, add the shallot to the skillet and sauté until translucent. Add the crushed juniper, deglaze with red wine scraping up browned bits, then add the stock, lingonberry preserves and thyme. Simmer until slightly reduced and syrupy, whisk in the cold butter cubes to finish, and season to taste. Return sliced or whole breasts to the pan to warm briefly, spoon sauce over and serve immediately with boiled potatoes or root vegetables.