*  Exported from  MasterCook  *
 
                   Pheasant with Ramps and Wild Mushrooms
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----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.
  
 
 
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