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Where's Waldo

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gcreekrch

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Joined
Feb 22, 2008
Messages
11,768
Location
west chilcotin bc
Cloudy, high fog day. Finding a white bird in the snow was difficult on full zoom lens. This is a ptarmigan. (The "P" is silent as in Pswimming. :wink: )
P1221464.jpg
 
leanin' H said:
I think i can see two on the right edge of the photo in the middle. Are they good to eat?
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Are you smoking them goat turds again? :P

There was only one, I think you are looking at a dried up leaf also. They are good eating in the fall.
 
DustDevil said:
He sure is ptough to pspot. I concur with H on his whereabouts.
Whapt is the pbest recipe for ptarmigan?
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Just substitute the pigeon with the ptarmigan, I'm sure it will taste the same. :lol: :lol:


For the pigeon and the jus reduction:

Allow 2-3 pigeon breasts per person, ideally with the skin still on
4 tbsp crab apple jelly or redcurrant jelly
1 cup Cabernet Sauvignon
4 tsp grated cacao (I used Willie's Venezuelan Black - don't use a sweetened chocolate for this)
Salt & pepper
Oil for frying the pigeon
A little chilled butter for finishing the dish
A sprig of redcurrants for each plate
For the mash:
4 large King Edward potatoes, peeled and cut into even-sized pieces
200ml double cream
75g butter
50g grated parmesan
pinch of nutmeg
salt & pepper

First bring the potatoes to a boil in salted water. Cook until tender, drain off the water and shake the potatoes in the hot pan to dry them out. In a separate pan reduce the cream by half, add the butter and blend together. Mash the potatoes to break them up, then add the parmesan and the reduced cream and melted butter. Season to taste and set aside to be re-heated just before serving.

Next put a tablespoon of oil in a medium sauté pan (or 2 tbsp in a large one) and saute the pigeon breasts skin-side down over a medium heat for 2-3 minutes, rendering the fat to make it crispy, then turn the pigeon over for a further minute. Remove the pigeon breasts from the saute pan and keep covered in a low oven (100°C or less). Add the red wine to the saute pan and reduce by two thirds, until a deep crimson colour and a viscous consistency. Add the crab apple or redcurrant jelly and warm through to melt the jelly. Finally stir through the grated cacao, and check the seasoning. Finish the jus off with a piece of cold butter to give it extra gloss

Re-heat the parmesan mash, serve on a plate and surround with sliced pigeon, a generous drizzle of the mole jus and garnish with the redcurrant sprig
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I concur with gcreek. There is only one bird. I see what you see right above the ptarmigan, but don't think it can fly.............They are good to eat. I shot one once with a 308. There was plenty left for supper as I hit it in the head at about 25 yards. Not much left of the head though!
 
I say there are 2 also. If its a leaf its the exact safe size as the eye of the one thats clearly visible! :?
 
gcreekrch said:
leanin' H said:
I think i can see two on the right edge of the photo in the middle. Are they good to eat?
Click to expand...

Are you smoking them goat turds again? :P

There was only one, I think you are looking at a dried up leaf also. They are good eating in the fall.
Click to expand...

Most people would smoke that dried leaf, or maybe use it to make tea. Few would eat it . . . . :wink: :lol:
 

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