Ingredients
Pheasant Pasta
4 Skinless Pheasant Breast
1/4 cup(s) Wild Ramp Salt ( see ingredients below )
2 Wild Ramp Bulbs - Diced
4 clove(s) garlic, chopped
1 Shallot, diced
4 cup(s) Unsalted Pheasant Stock ( or Chicken Stock )
16 oz Penna Pasta ( we used whole wheat )
1 cup(s) Wild Ramp Pesto
4 oz Cream Cheese
8 oz Heavy Cream
salt and pepper, to taste
Red Pepper Flakes
Wild Ramp Pesto
15 Wild Ramps ( Wild Leeks ) - Bulbs removed and blanched
6 Bulbs from Wild Ramps
4 tbsp Pine Nuts - toasted
1/2 cup(s) Parmesan Cheese
6 tbsp Olive Oil
Sea Salt, to taste
Red Pepper Flakes
Ramp Salt
36 Ramp Leaves - Dried on Dehydrator
3/4 cup(s) Flakey Sea Salt
3/4 cup(s) Flakey Sea Salt
Instructions
Step #1 - To make Ramp Salt. Wash Ramps and remove bulbs
Step #2 - Add Ramp Leaves to dehydrator at 165 degrees.
Step #3 - Allow to dehydrate for 5 hours, or until they become brittle and fall apart to the touch.
Step #4 - Remove leaves to mortar and crush with pestle.
Step #5 - Combine with Flakey Sea Salt in container and shake to combine
Wild Ramp Pesto
Step #7 - To make Pesto, bring a large pot of water to a boil. Add setup another pot with ice cold water.
Step #8 - Remove the ramp bulbs from the leaves.
Step #9 - Drop ramps leaves in boiling water for about 45 - to 60 seconds.
Step #10 - Remove with slotted spoon to another bowl full of ice water.
Step #11 - Submerge, then remove to wire rack and allow time to dry.
Step #12 - Heat a skillet on medium heat. When hot, add Pine Nuts and toasted until brown.
Step #13 - Remove thin, translucent outer skin from Ramp bulbs. Then add Ramp Leaves,Ramp Bulbs, toasted Pine Nuts, Parmesan Cheese, Olive Oil to food processor or Blender and pulse until you get the consistency that you want.
Step #14 - Remove to a container and allow to chill in refrigerator.
Pheasant Pasta
Step #16 - To make Pasta remove skin from Pheasant.
Step #17 - Season both sides generously with the Ramp Salt we made.
Step #18 - Heat 1 tablespoon of butter and 1 tablespoon of Olive Oil in Skillet on medium heat.
Step #19 - Cook Pheasant 3 to 4 minutes per side, until done, then remove to a plate and allow to rest.
Step #20 - Add diced up Shallots, Garlic and Wild Ramp bulbs to skillet and cook for a few minutes.
Step #21 - Add tablespoon of Ramp Salt, stirring to coat.
Step #22 - Add Penne Pasta to Skillet and 4 cups of Pheasant Stock.
Optionally: You can cook the pasta in the Pheasant Stock in a separate pot and combine everything at the end, if you don't have a lid for your skillet or large enough skillet to make this a one pot meal. Just make sure you reserve the Pheasant Stock, so you can add some of it back at the end when you combine everything.
Step #23 - Bring to a boil, reduce to simmer, cover and cook for 10-12 minutes. Until Pasta is cooked, Wheat Pasta might take slightly longer.
Step #24 - Shredded the Pheasant with your hands.
Step #25 - Turn heat off of Skillet and add shredded Pheasant back to pan.
Step #26 - Add diced up Cream Cheese, Ramp Pesto and Heavy Cream. Stirring to combine.
Step #27 - Remove to large bowl, add Ramps leaves and / or Arugula, tossing to combine.
Step #28 - Season with additional salt, pepper. Garnish with more Parmesan Cheese, Pecorino Romano, more chopped up Ramp Leaves, Red Pepper Flakes and / or Fresh Parsley.
Step #29 - and Enjoy!
