Pheasant with Ramps and Wild Mushrooms

1. 1

   Heat oven to 350F (180C).

2. 2

   Rinse pheasant and pat dry.

3. 3

   Remove any excess fat from body and neck cavities.

4. 4

   Thoroughly rinse ramps, pat dry.

5. 5

   Cut white bulbs from green leaves of ramps.

6. 6

   Slice green ramp leaves lengthwise; set aside.

7. 7

   Place bulbs in 8 inch baking pan.

8. 8

   Place pheasant halves, skin sides up, on top of bulbs.

9. 9

   Brush with melted butter; sprinkle with salt and pepper.

10. 10

    Roast 40 to 50 minutes or until fork-tender.

11. 11

    Remove pheasant from baking pan to 2 plates; keep warm.

12. 12

    Meanwhile, in small skillet, combine mushrooms and thyme with drippings from baking pan.

13. 13

    Saute until mushrooms soften - 3 to 5 minutes.

14. 14

    Stir white wine and ramp leaves into mushroom mixture; cook 3 to 5 minutes.

15. 15

    With slotted spoon, remove mushroom mixture to plates with pheasant.

16. 16

    Remove and discard any excess fat from liquid in skillet; serve liquid as sauce with pheasant.

17. 17

    Garnish pheasant with thyme sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.