Side Pannel
Pheasant with Ramps and Wild Mushrooms
Pheasant with Ramps and Wild Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- 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
Directions
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.
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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