| 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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