Steiktar Rjúpur - Fried rock ptarmigan

Steiktar Rjúpur - Fried rock ptarmigan Recipe from Iceland

Region / culture: Iceland | Servings: 4

Introduction

Steiktar Rjúpur, or Fried rock ptarmigan, is a traditional Icelandic dish that is both delicious and hearty. This recipe has been passed down through generations and is a favorite among those who enjoy game meat.

History

The tradition of cooking rock ptarmigan dates back centuries in Iceland. The bird is a popular game animal in the country, and its meat is prized for its rich flavor and tender texture. Steiktar Rjúpur is a classic way to prepare this bird, combining it with bacon and a creamy sauce for a truly decadent meal.

Ingredients

3 rock ptarmigans, prepared for cooking
75 g fatty bacon
90 g butter/margarine
450 ml boiling water
450 ml boiling milk
2 tsp salt
300 ml cream
2 tbsp flour
caramel colouring for the sauce - optional

How to prepare

Cut slits into the chest of the bird and thread strips of bacon through them to prevent the meat from drying out. Tie the birds with kitchen twine. In a cooking pot, melt the butter and brown the birds on all sides. Bring water and milk to a boil and pour it over the birds. Add salt and cook for 1-1.5 hours. Remove the birds and strain the cooking liquid. Thicken the liquid with a mixture of cold water and flour. Stir in cream and adjust the seasoning to taste. Divide the birds and serve with mixed vegetables, stewed dried fruit, pickled red cabbage, redcurrant jam, and caramelized potatoes.
Optional: For extra flavor, you can add a small amount of redcurrant jam to the sauce.

Variations

For a twist on this classic recipe, you can try adding different herbs and spices to the sauce, such as thyme or rosemary. You can also experiment with different types of bacon or substitute the cream with sour cream for a tangier flavor.

Cooking Tips & Tricks

When preparing rock ptarmigan, it's important to ensure that the meat stays moist and tender. By threading strips of bacon through slits in the bird's chest, you can help prevent it from drying out during cooking. Browning the birds in butter before simmering them in a mixture of water and milk also helps to seal in the juices and enhance the flavor.

Serving Suggestions

Steiktar Rjúpur is traditionally served with mixed vegetables, stewed dried fruit, pickled red cabbage, redcurrant jam, and caramelized potatoes.

Cooking Techniques

The key to cooking Steiktar Rjúpur is to simmer the birds slowly in a mixture of water and milk to ensure that they stay moist and tender. Thicken the sauce with a mixture of flour and water to create a creamy texture that complements the rich flavor of the meat.

Ingredient Substitutions

If you can't find rock ptarmigan, you can substitute it with chicken or turkey. You can also use butter instead of margarine and regular bacon instead of fatty bacon.

Make Ahead Tips

You can prepare the birds in advance and store them in the refrigerator until you are ready to cook them. The sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Serve Steiktar Rjúpur on a bed of creamy mashed potatoes or wild rice for an elegant presentation. Garnish with fresh herbs or a drizzle of redcurrant jam for a pop of color.

Pairing Recommendations

Steiktar Rjúpur pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. For a non-alcoholic option, try serving it with a glass of sparkling water with a twist of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Steiktar Rjúpur contains approximately 350 calories.

Carbohydrates

Each serving of Steiktar Rjúpur contains approximately 10 grams of carbohydrates.

Fats

Each serving of Steiktar Rjúpur contains approximately 25 grams of fats.

Proteins

Each serving of Steiktar Rjúpur contains approximately 20 grams of proteins.

Vitamins and minerals

Steiktar Rjúpur is a good source of iron, niacin, and vitamin B12.

Alergens

This recipe contains dairy and gluten.

Summary

Steiktar Rjúpur is a rich and flavorful dish that is high in fats and proteins. It is a good source of essential vitamins and minerals, making it a nutritious choice for a hearty meal.

Summary

Steiktar Rjúpur is a classic Icelandic dish that is both delicious and nutritious. With its tender meat, creamy sauce, and hearty accompaniments, it is sure to become a favorite at your dinner table.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a cold winter day in my small Icelandic village, and my neighbor Agnes had invited me over for dinner. As soon as I stepped into her warm and cozy kitchen, I was hit with the most amazing aroma. Agnes was busy frying up a batch of steiktar rjúpur, or fried rock ptarmigan, and the smell was absolutely mouthwatering.

I had never tasted rock ptarmigan before, but as soon as Agnes offered me a taste, I knew I had to learn how to make it myself. The meat was tender and juicy, with a crispy golden crust that was seasoned to perfection. I asked Agnes where she had learned to make such a delicious dish, and she told me that it had been passed down in her family for generations.

Over the years, Agnes became like a second grandmother to me, teaching me not only how to make steiktar rjúpur, but also many other traditional Icelandic dishes. As we worked side by side in the kitchen, she shared stories of her own grandmother teaching her the same recipes when she was just a young girl.

The key to making the perfect steiktar rjúpur, Agnes explained, was in the preparation. The rock ptarmigan needed to be marinated in a mixture of vinegar, garlic, and herbs for at least 24 hours before cooking. This ensured that the meat was tender and flavorful, with a hint of tanginess that complemented the rich gamey flavor of the bird.

Once the ptarmigan had marinated, it was time to fry them up. Agnes showed me how to dredge the pieces in a seasoned flour mixture before gently frying them in hot oil until they were golden brown and crispy. The smell that filled the kitchen was absolutely intoxicating, and I couldn't wait to dig in.

As we sat down to eat, Agnes served the steiktar rjúpur with creamy mashed potatoes and lingonberry sauce. The combination of flavors was out of this world, and I couldn't believe that I had never tasted rock ptarmigan before. Agnes laughed at my enthusiasm, telling me that there were many more traditional Icelandic dishes for me to try.

Over the years, I continued to perfect my recipe for steiktar rjúpur, adding my own little twists and tweaks to make it my own. I shared the dish with friends and family, who all raved about how delicious it was. It became a staple at our family gatherings, a dish that everyone looked forward to.

As I grew older, I realized that the recipes I had learned from Agnes were more than just instructions for making a meal. They were a connection to my past, a way to honor my Icelandic heritage and the generations of women who had come before me. Each time I made steiktar rjúpur, I felt a sense of pride and gratitude for the traditions that had been passed down to me.

Now, as I sit in my own cozy kitchen, preparing a batch of steiktar rjúpur for dinner, I can't help but smile. The aroma of the frying ptarmigan fills the air, bringing back memories of my dear friend Agnes and the many hours we spent together in the kitchen. I know that she is looking down on me with pride, happy to see that her recipes are being carried on by the next generation.

And as I take that first bite of tender, juicy steiktar rjúpur, I am filled with a sense of joy and gratitude for the culinary traditions that have shaped me into the cook that I am today. I am grateful for the lessons I have learned, the recipes I have mastered, and the friendships that have blossomed over a shared love of good food.

Steiktar rjúpur will always hold a special place in my heart, a dish that reminds me of the bonds that are created when we gather around the table to share a meal with loved ones. And as long as I am able, I will continue to cook and share this traditional Icelandic dish, passing on the legacy that was entrusted to me by my dear friend Agnes.