Pheasant with Ramps and Wild Mushrooms

* Exported from MasterCook *

Pheasant with Ramps and Wild Mushrooms

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/4 lb. farm-raised or
-wild, ready-to-roast
-pheasant -- split in half
12 Ramps (both white bulbs and
- green leaves)
1 tb Butter -- melted
1/2 ts Salt
1/8 ts Ground black pepper
10 Fresh morels or other wild
-mushrooms
2 ts Fresh thyme leaves or
1/2 ts Dried thyme leaves
1/2 c Dry white wine
-----GARNISH-----
Fresh thyme sprigs with
-flowers (opt'l.)

Heat oven to 350 F. Rinse pheasant and pat dry. Remove any excess
fat from body and neck cavities.

Thoroughly rinse ramps; pat dry. Cut white bulbs from green leaves of
ramps. Slice green ramp leaves lengthwise; set aside. Place bulbs
in 8" baking pan. Place pheasant halves, skin sides up, on top of
bulbs. Brush with melted butter; sprinkle with salt and pepper.
Roast 40 to 50 minutes or until fork-tender.

Remove pheasant from baking pan to 2 plates; keep warm. Meanwhile, in
small skillet, combine mushrooms and thyme with drippings from baking
pan. Saute until mushrooms soften - 3 to 5 minutes. Stir white wine
and ramp leaves into mushroom mixture; cook 3 to 5 minutes. With
slotted spoon, remove mushroom mixture to plates with pheasant.
Remove and discard any excess fat from liquid in skillet; serve
liquid as sauce with pheasant. Garnish pheasant with thyme sprigs,if
desired.



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