{"id":2430,"date":"2026-04-20T19:39:00","date_gmt":"2026-04-20T19:39:00","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2430"},"modified":"2026-04-15T19:44:53","modified_gmt":"2026-04-15T19:44:53","slug":"ptarmigan-breasts-with-sweet-cranberry-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/04\/20\/ptarmigan-breasts-with-sweet-cranberry-sauce\/","title":{"rendered":"Poitrines de lagop\u00e8de \u00e0 la sauce aux canneberges sucr\u00e9e"},"content":{"rendered":"
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\n\t\t\t\t\t\"Ptarmigan\n\t\t\t\t\t
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\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
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Ptarmigan Breasts with Sweet Cranberry Sauce<\/h2><\/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>

    1 cup of frozen cranberries<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of maple syrup<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of cider vinegar<\/span><\/p><\/li>

  • <\/span>

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

  • <\/span>

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

  • <\/span>

    Salt, pepper and garlic powder, to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat a skillet under medium heat. Add the cranberries, the maple syrup, the vinegar, and 1\/3 cup of water. Let simmer for 5 minutes.<\/li>
    • Transfer in a blender and mix until uniform. Return to the skillet and incorporate 1 tbsp of butter. Adjust the consistency with water until the sauce is of similar consistency to maple syrup \ud83d\ude09<\/li>
    • Heat a second 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>
    • It’s a very simple recipe. We served the ptarmigan with wild rice and steamed broccoli.<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
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      <\/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. Adjust 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. Adjust the cooking for the thickness of the cut of meat and desired doneness.<\/li><\/ul>\n\t\t\t\t<\/div>