4 ptarmigan oven ready
1 onion roughly chopped
4 garlic cloves roughly chopped
4 sprigs of thyme
Drizzle the bird with olive oil and season with salt and pepper
In a hot casserole dish add some olive oil and the vegetables and sauté for a
few minutes and add the thyme
Sit the bird on the vegetables and put the lid on
Roast for 10-12 minutes at 200 degrees or until cooked
For the rosti
3 large baked potatoes.
Cooked, cooled, peeled and grated potatoes, then grate them.
50g butter salt and pepper.
½ cabbages sliced
2 baked, peeled and chopped beetroot
3 rashers of smoked bacon sliced
Shape and mould the rosti and place in a hot oiled frying pan and sauté
Sauté the cabbage in the pan with the bacon tossing occasionally until cooked
Once the bird is cooked remove from the oven and rest.
While the bird is resting make the sauce for this
Put the vegetables back on the stove and add1/4 bottle of red wine and a
good glug of port.
Add a tsp of redcurrant jelly and ½ litre of good chicken stock
Reduce this down by 5/6 and pass through a sieve into another saucepan.
Bring to the boil and add a knob of butter and correct the seasoning.
Place the rosti on a warm plate, place the cabbage on top.
Slice the breasts off the bird and place over the cabbage.
Pour over sauce and serve