Entree: Canada – Northern Canada – Ptarmigan Pot Pie (Savory baked pie of ptarmigan and root vegetables in a creamy gravy)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 ptarmigan, whole, approx. 10 oz (285 g) each usable
- 6 tbsp (85 g) unsalted butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), diced
- 2 stalks celery, about 4 oz (115 g), sliced
- 2 cups (300 g) peeled potatoes, diced into 1/2-inch (1.25 cm) pieces
- 1 cup (130 g) carrots, diced
- 1 cup (120 g) parsnips, diced
- 1 tsp juniper berries, crushed
- 1 tsp dried thyme (or 1 tbsp / 8 g fresh thyme leaves)
- 1 bay leaf
- 1/3 cup (45 g) all-purpose flour (for roux)
- 2 cups (480 ml) chicken or game stock
- 1/2 cup (120 ml) heavy cream
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice (optional, to brighten)
- For shortcrust pastry:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 cup (225 g) cold unsalted butter, cubed
  - 6–8 tbsp (90–120 ml) ice water
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Preheat oven to 400°F (200°C). Pat ptarmigan dry and season inside and out with salt and pepper.
2. In a large ovenproof skillet or Dutch oven, heat 1 tbsp (15 ml) oil and 2 tbsp (28 g) butter over medium-high heat. Brown the ptarmigan on all sides, about 6–8 minutes total; remove and set aside.
3. Reduce heat to medium, add remaining 4 tbsp (57 g) butter. Sauté onion and celery until translucent, about 6 minutes. Add crushed juniper, thyme, and bay leaf and cook 1 minute to bloom the aromatics.
4. Stir in 1/3 cup (45 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in 2 cups (480 ml) stock until smooth, then add cream. Simmer until slightly thickened, about 5 minutes. Adjust seasoning with salt, pepper, and lemon juice if using.
5. Return whole ptarmigan to the pan and add potatoes, carrots, and parsnips. Cover and simmer gently until vegetables are nearly tender and meat is cooked through, about 20–25 minutes. Remove ptarmigan, let cool slightly, then remove bones and dice meat into bite-sized pieces; discard bones and return meat to filling. Remove bay leaf.
6. Meanwhile make the shortcrust pastry: combine 2 1/2 cups (312 g) flour and 1 tsp (6 g) salt. Cut in 1 cup (225 g) cold cubed butter until mixture resembles coarse crumbs. Sprinkle 6–8 tbsp (90–120 ml) ice water and gently mix to form a dough. Divide into two discs, wrap, and chill 15 minutes.
7. Roll one dough disc to line a 9-inch (23 cm) pie dish; transfer filling into the lined dish. Roll second disc and place over filling; crimp edges to seal and cut vents. Brush with beaten egg wash.
8. Bake at 400°F (200°C) for 30–35 minutes until pastry is deep golden and filling bubbly. Let rest 10 minutes before serving.