(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcOther Birds >  Ptarmigan, Fried Rock Ptarmigan


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


This is THE Christmas dish in many homes, although not in mine. I must admit that I have never tasted ptarmigan, but this is such a typical Icelandic Christmas dish that I had to include it here. Some of my friends claim that there wouldn't be any Christmas in their homes without it. For some, it has to be birds shot by their father, brother or uncle, but these days more and more people are too lazy to go through the whole process of shooting, hanging, plucking and cleaning the birds. These people simply go to the next supermarket and buy the birds ready to cook.



    • 3 ea.  rock ptarmigans, ready for cooking
    • 90 gr.  butter/margarine
    • 450 ml.  boiling milk
    • 300 ml.  cream
    • 75 gr.  fatty bacon
    • 450 ml.  boiling water 
    • 2 tsp.  salt 
    • 2 tblsp.  flour 
    • caramel colouring for the sauce - optional


Cut slits into the bird's chests and draw strips of bacon through (this is to ensure that the flesh will not be too dry). Truss the birds. Melt the butter in a cooking pot and brown the birds on all sides in the fat. Heat water and milk to boiling and pour over the birds. Add the salt and cook for 1-1 1/2 hours. Remove the birds and strain the cooking liquid. Thicken with a mixture of cold water and flour. Add the cream and adjust the flavouring to taste. Divide the birds and serve with mixed vegetables, dried fruit (stewed), pickled red cabbage, redcurrant jam and caramelized potatoes.

Optional: add a little redcurrant jam to the sauce for extra flavour.

Recipe courtesy of Jo's Icelandic Recipes


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages