Pheasant with ramps & wild mushrooms

Yield: 2 Servings

Measure Ingredient
1 \N 2 1/4 lb. farm-raised or wild, ready-to-roast pheasant; split in half
12 \N Ramps (both white bulbs and green leaves)
1 tablespoon Butter; melted
½ teaspoon Salt
⅛ teaspoon Ground black pepper
10 \N Fresh morels or other wild mushrooms
2 teaspoons Fresh thyme leaves or
½ teaspoon Dried thyme leaves
½ cup Dry white wine
\N \N 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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