{"id":1317,"date":"2022-08-03T19:47:33","date_gmt":"2022-08-03T19:47:33","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1317"},"modified":"2022-08-03T19:57:30","modified_gmt":"2022-08-03T19:57:30","slug":"quick-and-easy-ptarmigan-with-wine-blueberry-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/08\/03\/quick-and-easy-ptarmigan-with-wine-blueberry-sauce\/","title":{"rendered":"Poitrines de lagop\u00e8de avec sauce au vin et aux bleuets rapide et facile"},"content":{"rendered":"\n

This super easy sauce will balance perfectly any red game meat! Whether it’s deer, moose or waterfowl, blueberry and wine are a perfect match for the meat.<\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Quick\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Quick and Easy Ptarmigan with Wine-Blueberry Sauce<\/h2>Course: Meats<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 ptarmigan breasts<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of butter<\/span><\/p><\/li>

  • <\/span>

    1 shallot, finely diced<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of red wine<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of chicken stock (or game stock)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of blueberries<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of maple syrup (or honey)<\/em><\/span><\/p><\/li>

  • <\/span>

    Salt and pepper<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat a large skillet under medium-high heat. Pat the ptarmigan breasts dry and add salt and pepper on them.<\/li>
    • When the skillet is hot, melt 1 tbsp of butter in the skillet. Add the ptarmigan breasts. Cook until medium rare, about 2 minutes per side. In the last minute of cooking, add 1 tbsp of butter and baste the ptarmigan breasts with the melted butter. <\/li>
    • Remove the ptarmigan breasts and reserve. In the same skillet, add the shallot and cook while rubbing the bottom of the skillet with a wooden spoon, 1 minute. Add the wine and evaporate the alcohol for 1 minute. Add the stock, the blueberries and the maple syrup. Lightly press the blueberries to allow some of their juice to go in the sauce. Cook until the sauce is syrupy, 2 minutes. <\/li>
    • To serve, cut the ptarmigan breasts in bite size pieces across the grain and add a few spoonfuls of sauce on top of them.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The ptarmigan breasts can be replaced with grocery bought beef steaks or pork chops. Ajust the cooking for the thickness of the cut of meat and desired doneness.<\/li>
      • The ptarmigan breasts can be replaced with venison steaks, such as deer, moose or elk, or waterfowl breasts, such as duck, goose or crane. Ajust the cooking for the thickness of the cut of meat and desired doneness.<\/li><\/ul>\n\t\t\t\t<\/div>