The air is sweet and crisp. The sun has only begun to peek over the mountains, like a golden pat of butter. The cadence of our footsteps -- four sets of heavy boots -- provides a steady accompaniment to the soothing silence of our vast surroundings. In parallel formation, we crunch through the thin layer of snow in search of food.
Much of Alaska's wild bounty ended with the shift into winter -- the salmon runs are done, moose season has closed, berries are frozen on the tundra. But there are still some opportunities for a winter harvest. Grouse and ptarmigan are found throughout Alaska; they are straightforward and simple to process, and provide a rewarding and protein-rich meal.
According to the Alaska Department of Fish and Game, Alaska has four species of grouse -- ruffed, sharp-tailed, spruce and sooty -- and all three worldwide species of ptarmigan -- willow, rock and white-tailed. All are native to Alaska and can be legally hunted under state regulations.
Game birds are tasty prepared any way you would cook a chicken, although depending on the species they may have darker meat and a stronger flavor. You can't go wrong, whether you roll the meat in potato flakes and deep fry ("grouse nuggets") or cook all day in a slow cooker until the meat falls off the bones. This quick stroganoff recipe is from my friend Carson Baughman's family cookbook.
Grouse stroganoff recipe
(Note: This can also be made with rabbit, moose, ptarmigan or other wild game)
3 tablespoons butter
2 pounds of meat cut into 1-inch cubes
1 white onion, diced
¼ cup white wine or sherry
1 tablespoon Worcestershire sauce
1 cup beef or mushroom broth
4 ounces white or cremini mushrooms, sliced (about 2 cups)
2 tablespoons all-purpose flour
1 teaspoon paprika
1 cup sour cream
12 ounces wide egg noodles
2 tablespoons chopped fresh flat-leaf parsley
1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add onions and cook until slightly caramelized, about 2 minutes. Add the mushrooms (spread out as much as you can) until they begin to brown. Add another tablespoon of butter and add the meat to brown outsides. Add flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper, and mix together to get the flour evenly coated over everything.
2. Pour in the white wine, broth and Worcestershire sauce. Simmer for half an hour or more until meat is tender. Add sour cream and cook 15 minutes more to blend in all the flavors. Serve over wide egg noodles, garnished with parsley and paprika.
Shannon Kuhn lives in Anchorage, where she writes about food and culture. Reach her at play@alaskadispatch.com.