Pheasant with ramps & wild mushrooms
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | tablespoon | Butter; melted |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
| 10 | Fresh morels or other wild mushrooms | |
| 2 | teaspoons | Fresh thyme leaves or |
| ½ | teaspoon | Dried thyme leaves |
| ½ | cup | Dry white wine |
| Fresh thyme sprigs with flowers (opt'l.) | ||
Directions
GARNISH
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.