• 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

 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.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?