Pan-Fried Ptarmigan Breast And Red Current Jelly

Ingredients

Original recipe makes 1 servings

	Lettuce
	4 Boneless chest of Ptarmigan
	3 tbMountain cloudberries
	FOR THE DRESSING
	Salt; pepper and thyme
	Red current jelly
	100 mlSour cream; (3 1/2fl oz)
	200 gMushrooms; (7oz)
	4 tsBalsamic vinegar
	Salt; pepper and thyme

Calories Per Serving: 63
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Pan-Fried Ptarmigan Breast And Red Current Jelly Preparation

You will want 1 boneless chest of ptarmigan for each person. Spice them with salt and pepper to taste and place into a hot frying pan to brown on each side. Then roast in the oven for 3-4 minutes at 200?C/400?/gas mark 6. saute the mushrooms for 3 to 4 minutes. Add the balsamic vinegar, and the salt, pepper and thyme to taste. Serve the dish with a picked lettuce salad and red current jelly. NOTE: In the programme our chef also served this dish with the rich game stock that he used for the main course, however he also recommends that you could use the following dressing: Mix the cloudberries into the sour cream, and add the salt, pepper and thyme to taste.