Cooking Recipe Pheasant With Ramps & Wild Mushrooms

Recipe Ingredients

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.)

Directions

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.

Categories matching this recipe

Main dish ,Wild foods ,Game ,Harned ,Poultry