Pheasant With Ramps & Wild Mushrooms Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Butter, melted
1/2 tsp: Salt,
1/8 tsp: Ground black pepper,
10: Fresh morels or other wild mushrooms,
2 tsp: Fresh thyme leaves or,
1/2 tsp: Dried thyme leaves,
1/2 cup: Dry white wine,
GARNISH
Fresh thyme sprigs with flowers, optl.
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp