Pheasant with ramps & wild mushrooms
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Pheasant with ramps & wild mushrooms
  Pheasant    Mushrooms    Game    Poultry  
Last updated 6/12/2012 12:50:44 AM. Recipe ID 12187. Report a problem with this recipe.
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      Title: Pheasant with ramps & wild mushrooms
 Categories: Game, Harned 1995, Main dish, Poultry, Wild foods
      Yield: 2 Servings
      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
      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.)
  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

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Recipe ID 12187 (Apr 03, 2005)

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