Rustic Ptarmigan Stew

Ingredients

Unsalted butter

2 tablespoons

Onion

1, finely chopped

Celery

2 stalks, finely chopped

Garlic

2 cloves, minced

Ptarmigan

1, cut into pieces

All-purpose flour

2 tablespoons

Chicken broth

4 cups

Tomato paste

2 tablespoons

Thyme

1 teaspoon, dried

Rosemary

1 teaspoon, dried

Bay leaves

2

Salt and pepper

to taste

Carrots

2, sliced

Potatoes

2, diced

Instructions

1. Heat the butter in a large pot over medium heat. Once the butter has melted, add in the onion, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
2. Add the ptarmigan pieces to the pot, cooking until they are browned on all sides. This should take about 5-7 minutes.
3. Sprinkle the flour over the ptarmigan and vegetables, stirring well to ensure everything is coated. Cook for another 2 minutes.
4. Pour in the chicken broth and add the tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir well to combine all the ingredients.
5. Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.
6. Add the carrots and potatoes to the pot, continuing to simmer for another 30 minutes. The stew is done when the vegetables are tender.
7. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
8. Serve the ptarmigan stew hot. For an extra touch, garnish with fresh herbs like parsley or chives.