Ptarmigan Soup – Indigenous bird broth
Ptarmigan Soup is a traditional dish from the indigenous cuisine that highlights the unique flavor of ptarmigan, a game bird found in cold regions. The dish boasts a rich and aromatic broth, simmered slowly to extract the full taste of the bird. This soup often includes vegetables such as carrots, celery, and potatoes, and it's seasoned with herbs like bay leaves and thyme. It's a comforting and warming meal, particularly enjoyed during the colder months or as an invigorating dish after outdoor activities. The ptarmigan meat, known for its lean quality, is both tender and flavorful, making the soup a hearty and nourishing choice for those appreciating wild game culinary experiences. Description by ChatGPT.
Hearty and warming, this rustic Partridge Soup by William Larkham Jr. is a perfect reflection of traditional cooking from the wilderness. Drawing inspiration from the Bigland Trapper's YouTube channel, this recipe captures the essence of hunting and gathering, turning the spoils of a successful hunt into a nourishing meal that can be enjoyed with family and friends.
## Ingredients:
- 5 partridges, cleaned (with gizzards and hearts)
- Salt meat (a little over 1 cup, cut into chunks)
- 1 large onion, diced
- 2 cans stewed tomatoes
- Carrots, sliced (quantity to taste)
- Turnips, diced (quantity to taste)
- Small potatoes, diced (quantity to taste)
- 1 cup minute rice
- Pasta shells (quantity to taste)
- Salt and pepper to taste
Prep Time: 30 minutes
Cook Time: Approximately 2 1/2 hours
Total Time: About 3 hours
Equipment:
- Large stockpot
- Cutting board
- Knife
- Wooden spoon
## Instructions:
1. Prepare your partridges by removing the legs, as they contain small bones you don't want in your soup. Retain the gizzards and hearts.
2. In a large stockpot, combine the salt meat, diced onions, gizzards, and hearts. Add the cleaned partridges to the pot.
3. To your pot, incorporate two cans of stewed tomatoes. Be sure to discard any paper or packaging before doing so.
4. Bring the mixture to a boil, then let it simmer for approximately 2 hours, or until the partridges are tender and fully cooked.
5. After this time, add your cut carrots and turnips to the pot and let them cook for a few minutes, allowing the flavors to blend.
6. Next, add your diced potatoes to the pot. Give the pot a stir and let the soup continue to cook.
7. Following the addition of potatoes, stir in the minute rice.
8. Lastly, add the pasta shells to the soup, cooking for another 12-15 minutes or until the pasta is tender.
9. Once cooked, taste the soup and adjust the seasoning with salt and pepper if needed. The salt meat should have added a savory saltiness, but adjust according to your preference.
10. Serve hot, ensuring each person gets their partridge in the soup.
Cooking Tips:
- Salt meat can be quite salty. If it's your first time cooking with it, use it sparingly, as you can always add more salt later, but you can't take it away.
- Feel free to adjust the types and quantities of the vegetables based on your personal preference or what's seasonally available.
Servings: 5
This recipe has been proudly presented by William Larkham Jr. (Bigland Trapper). For an immersive cooking experience and to see this soup made in the heart of nature, watch the process on his channel: https://www.youtube.com/@Biglandtrapper
#soup #rustic #partridge #outdoorcooking
Ptarmigan Soup – Indigenous bird broth
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