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.

Nutritional information per serving: 67 g protein; 33 g fat; 18 g
carbohydrate; 3 g fiber; 721 mg sodium; 228 mg cholesterol; 677
calories.

Hayes writes: "Ramps (allium tricoccum) are wild leeks. In early
spring, their broad green leaves and oniony aroma permeate fields and
forest floors in the eastern half of North America as far south as
Georgia. Morels are one of the few mushrooms that have defied
cultivation. As a result, they are available only from early spring
through early summer and can be very expensive."

From Joanne L. Hayes's "The Wild Things" article in "Country Living."
April 1995, Vol. 18, No. 4. Pp. 154, 156. Electronic format by
Cathy Harned.

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