Mustard Crumbed Ptarmigan by Karen Eagle
The essence of rosemary is light and fragrant in this dish, so serve Rosemary Roasted Potatoes and Butternut Squash (page 267) with this. It will be just the right touch.
Preheat oven to 350°F. Grease a baking dish.
Coat breasts with mustard and roll in fresh bread crumbs to cover. Place in baking dish. Pour in vermouth and cream. Drizzle olive oil lightly over meat. Sprinkle with rosemary and season to taste with salt and pepper.
Place in the oven and bake for about 45 to 60 minutes, until sauce is bubbly and internal temperature of meat registers 160°F.
Mustard
Recipes often call for Dijon mustard or Dijon-style mustard (for example, Grey Poupon). German-style mustards can often be interchanged with Dijon. They are all robust. Grainy mustards are wonderful to cook with, too.
Serves 4
4 boneless, skinless ptarmigan breast halves
4 tablespoons Dijon mustard
1 cup fresh bread crumbs
½ cup dry vermouth or white wine
½ cup heavy cream
2 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped
Kosher salt and freshly ground black pepper to taste
