Pheasant With Ramps And Wild Mushrooms
| 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 | T | Butter, melted |
| 1/2 | t | Salt |
| 1/8 | t | Ground black pepper |
| 10 | Fresh morels or other wild | |
| mushrooms | ||
| 2 | t | Fresh thyme leaves or |
| 1/2 | t | Dried thyme leaves |
| 1/2 | c | Dry white wine |
| Fresh thyme sprigs with | ||
| flowers opt'l. |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 176
Total Fat: 19.7g
Cholesterol: 109.6mg
Sodium: 878.5mg
Potassium: 774.3mg
Carbohydrates: 9.4g
Fiber: 2.9g
Sugar: 2.1g
Protein: 38.7g