Ryper

Ptarmigan

Method

Ptarmigan are extensively eaten in Norway and the following is one of the most popular ways of cooking them. The birds are well browned in butter, and ¾ of a pint of sour cream (which is cheap, plentiful and popular in Norway, just as it is in Russia) is added gradually. Simmer for 2½ to 3 hours. Remove the birds from the sauce, let this reduce a little, and pour it over the birds.

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