Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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