• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Pheasant with Ramps and Wild Mushrooms

  • Recipe Submitted by on

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


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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