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Rjúpur
Ptarmigan in cream sauce
Rjúpur: Icelandic Christmas Eve ptarmigan in creamy game sauce
For many Icelandic families, rjúpa (rock ptarmigan) is the true Christmas Eve dish, a small wild bird with dark, gamey meat that is hunted in autumn under strict seasonal limits and kept frozen for the holiday. The breasts are browned, then braised gently in stock made from the legs and carcass, and the sauce is finished with cream and a spoon of redcurrant jelly. Serve with caramelised potatoes and red cabbage. Outside Iceland, use partridge, pigeon or pheasant breasts. Chef's tip: make the stock from the legs and carcasses the day before; it is what gives the sauce its deep game flavour.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the stock
- 1 onionquartered
- 1 carrotchopped
- 6 crushed juniper berries
- 2 sprigs thyme
- 5 cups water
For the breasts and sauce
- 1 oz butter
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup double cream
- 1 tbsp redcurrant jelly
- 2 tsp cornflourmixed with a little cold water
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Method
0/5 doneStep 1: Cut the breasts off 4 ptarmigan, partridge or pheasants, plucked and drawn and set aside. Chop the legs and carcasses and brown them in a pot, then add 1 onion, 1 carrot, 6 crushed juniper berries, 2 sprigs thyme and 5 cups water. Simmer gently for 1½ hours, strain and boil down to about 500 ml.
100 minStep 2: Season the breasts with 1 tsp salt and ½ tsp black pepper. Brown in 1 oz butter over a medium-high heat for 2 minutes a side.
4 minStep 3: Pour in the stock, cover and simmer very gently for 15–20 minutes, until the meat reaches 165°F in the thickest part. Lift out and keep warm under foil. A common mistake is boiling the breasts, which toughens the lean meat.
18 minStep 4: Add ¾ cup double cream and 1 tbsp redcurrant jelly to the pan and simmer for 5 minutes, then stir in 2 tsp cornflour and cook for 1 minute until glossy and coating a spoon.
6 minStep 5: Slice the breasts and serve with the sauce, caramelised potatoes and red cabbage.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Carbs
- 10 g
- Fat
- 28 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rjúpur take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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