Name: Pheasant with Ramps and Wild Mushrooms
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 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.)

CATEGORY	CUISINE	TAG	YIELD
Meats		Game, Harned 1995, Main dish, Poultry, Wild foods	2	Servings

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	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.)

INSTRUCTIONS

GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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