Inicio » Recetas » Pheasant With Ramps And Wild Mushrooms

Receta Pheasant With Ramps And Wild Mushrooms

Name: Pheasant With Ramps And Wild Mushrooms
Ingredients: 1 x 2 1/4 pound farm-raised or possibly wild, ready-to-roast pheasant, split in half; 12 x Ramps (both white bulbs and green leaves); 1 Tbsp. Butter, melted; 1/2 tsp Salt; 1/8 tsp Grnd black pepper; 10 x Fresh morels or possibly other wild mushrooms; 2 tsp Fresh thyme leaves or possibly; 1/2 tsp Dry thyme leaves; 1/2 c. Dry white wine; Fresh thyme sprigs with flowers (opt'l.)

de Global Cookbook

Add a photo

click to rate

0 votos | 828 views

0 evaluaciónes | 0 comentarios

Raciónes: 2

Ingredientes

1 x 2 1/4 pound farm-raised or possibly wild, ready-to-roast pheasant, split in half
12 x Ramps (both white bulbs and green leaves)
1 Tbsp. Butter, melted
1/2 tsp Salt
1/8 tsp Grnd black pepper
10 x Fresh morels or possibly other wild mushrooms
2 tsp Fresh thyme leaves or possibly
1/2 tsp Dry thyme leaves
1/2 c. Dry white wine
Â Â Fresh thyme sprigs with flowers (opt'l.)

Direcciones

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 min or possibly till fork-tender.
Remove pheasant from baking pan to 2 plates; keep hot. Meanwhile, in small skillet, combine mushrooms and thyme with drippings from baking pan. Saute/fry till mushrooms soften - 3 to 5 min. Stir white wine and ramp leaves into mushroom mix; cook 3 to 5 min. With slotted spoon, remove mushroom mix to plates with pheasant. Remove and throw away any excess fat from liquid in skillet; serve liquid as sauce with pheasant. Garnish pheasant with thyme sprigs,if you like.