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Рецепт Pheasant With Ramps And Wild Mushrooms
by Global Cookbook

Pheasant With Ramps And Wild Mushrooms
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Ингредиенты

  • 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.)

Инструкции

  1. Heat oven to 350 F. Rinse pheasant and pat dry. Remove any excess fat from body and neck cavities.
  2. 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.
  3. 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.