📝 About This Recipe
Ripa, or Willow Grouse, is the crown jewel of Scandinavian mountain game, offering a dark, lean meat with a distinct flavor of the wild tundra. This traditional preparation honors the bird by pan-searing the breasts to a perfect medium-rare and simmering the legs in a rich, velvety sauce enriched with crushed juniper berries and Norwegian Brunost (brown cheese). It is a soulful, celebratory dish that captures the essence of the crisp Nordic wilderness in every decadent bite.
🥗 Ingredients
The Ptarmigan
- 4 whole birds Ptarmigan (Ripa) (cleaned, breasts and legs separated from the carcass)
- 3 tablespoons Unsalted Butter (for searing)
- 1 tablespoon Neutral Oil (such as rapeseed or canola)
- to taste Salt and Black Pepper (freshly cracked)
The Game Stock & Sauce Base
- 4 pieces Ptarmigan Carcasses (chopped into smaller chunks)
- 2 Shallots (finely minced)
- 1 small Carrot (finely diced)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 3 sprigs Fresh Thyme
- 2 cups Game Stock or Beef Stock (high quality)
Finishing the Creamy Sauce
- 1 cup Heavy Cream (Seterømme or Double Cream) (full fat for the best texture)
- 2 ounces Brunost (Norwegian Brown Cheese) (grated or thinly sliced; adds caramel depth)
- 1 tablespoon Blackcurrant Jelly (for a hint of sweetness and acidity)
- 1 tablespoon Cold Butter (cubed, to mount the sauce at the end)
👨🍳 Instructions
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1
Pat the ptarmigan breasts and legs dry with paper towels. Season generously with salt and freshly cracked black pepper. Allow them to sit at room temperature for 15 minutes.
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2
In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Brown the chopped carcasses until deeply golden; remove and set aside.
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3
In the same pan, sear the ptarmigan legs for 3-4 minutes per side until browned. Remove the legs and set them aside with the carcasses.
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4
Wipe out any burnt bits from the pan, add another tablespoon of butter, and sear the ptarmigan breasts skin-side down for 2-3 minutes until golden and crisp. Flip and sear for 1 minute. Remove the breasts—they should still be rare/medium-rare—and tent loosely with foil to rest.
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5
Add the minced shallots and diced carrots to the pan drippings. Sauté for 3-4 minutes until softened and translucent.
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6
Return the carcasses and the legs to the pan. Add the crushed juniper berries and thyme sprigs. Pour in the game stock, ensuring the legs are mostly submerged.
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7
Bring to a gentle simmer, cover, and cook for 25-30 minutes. This ensures the tougher leg meat becomes tender while flavoring the base.
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8
Strain the liquid through a fine-mesh sieve into a clean saucepan, discarding the solids and carcasses but reserving the tender legs.
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9
Bring the strained liquid to a boil and reduce by half until the flavor is concentrated and the liquid looks syrupy.
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10
Whisk in the heavy cream, Brunost, and blackcurrant jelly. Simmer for 5-8 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Taste the sauce. Adjust seasoning with salt, pepper, or an extra teaspoon of jelly if needed. Whisk in the cold butter cubes for a glossy finish.
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12
Place the rested breasts (and any accumulated juices) and the cooked legs back into the sauce for 1-2 minutes just to warm through. Be careful not to overcook the breasts beyond medium-rare.
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13
Slice the breasts on a bias and serve immediately, draped in the creamy game sauce.
💡 Chef's Tips
Do not overcook the breasts; ptarmigan is very lean and becomes dry and 'livery' if cooked past medium-rare. If you cannot find Brunost, substitute with a mix of 1 tsp brown sugar and a splash of heavy cream, though the flavor won't be as authentic. Always crush the juniper berries with the side of a knife to release the oils, otherwise they won't flavor the sauce properly. Resting the meat is crucial; it allows the juices to redistribute, ensuring the meat stays succulent after slicing.
🍽️ Serving Suggestions
Serve with classic Norwegian 'Mandelpotet' (almond potatoes) or a silky potato purée. Accompany with a side of sautéed wild mushrooms and roasted Brussels sprouts with bacon. A dollop of stirred lingonberries (rørte tyttebær) is essential to cut through the richness of the cream sauce. Pair with a medium-bodied Red Burgundy or a robust Syrah to complement the earthy game notes.