Recipe - Pan-Fried Polenta Circles With Warm Tomato-Basil Relish

4 Boneless chest of Ptarmigan
200 g Mushrooms; (7oz)
4 teaspoon Balsamic vinegar
Salt; pepper and thyme
Red current jelly
Lettuce

FOR THE DRESSING
100 ml Sour cream; (3 1/2fl oz)
3 tablespoon Mountain cloudberries
Salt; pepper and thyme

You will want 1 boneless chest of ptarmigan for each person. Spice them
with salt and pepper to taste and place into a hot frying pan to brown on
each side. Then roast in the oven for 34 minutes at 200?C/400?/gas mark 6.

Saut‚ the mushrooms for 3 to 4 minutes. Add the balsamic vinegar, and the
salt, pepper and thyme to taste.

Serve the dish with a picked lettuce salad and red current jelly.

NOTE: In the programme our chef also served this dish with the rich game
stock that he used for the main course, however he also recommends that you
could use the following dressing: Mix the cloudberries into the sour cream,
and add the salt, pepper and thyme to taste.

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