Divine Deep Dish Ptarmigan

4 ptarmigan, including legs, breasts, and giblets

2 cups wild rice

2 oranges, sliced

1 teaspoon garlic powder

1/2 teaspoon sage

1 teaspoon salt

1 quart orange juice

1/2 pound bacon

1 large onion, sliced


Oil the bottom of a large covered roasting pan or dutch oven. Line the bottom of pan with wild rice. Layer ptarmigan legs and breasts (plus giblets if you like them) over wild rice. Sprinkle with salt, garlic, and sage. Layer onion and then orange over ptarmigan. Pour three of the four cups orange juice over bird. Dash on a few shakes of pepper. Cover tightly and place in a 325 degree oven for two hours. Check frequently to be sure liquid is not cooked off, adding remaining orange juice as necessary. (If more liquid is necessary, add water). After two hours remove pan from oven and layer surface of dish with one half pound of bacon. Make sure there is still enough fluid to just cover rice. Re-cover and return to oven. Lower temperature to 300 degrees and cook for one hour. Remove and serve. The trick is to be careful that liquid does not cook out too soon.

Copyright 1998-2014 Stephen Ricciardelli