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Roasted Pheasant with Wheat Berry Salad

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  2 Hours
  4 servings, 3 ounces pheasant & 1 1/4 cups salad each
Pheasant is a small bird with a delicate flavor that’s richer than chicken. We roast apples and shallots in the pan along with the bird, then toss them with cooked wheat berries for a delicious whole-grain side.
RECIPE INGREDIENTS
1 1/4 cups  wheat berries (see Ingredient Note)
2   medium Gala apples, peeled and cut into eighths
2 cups  halved peeled shallots (10-12 small shallots)
1 tablespoon  walnut oil or canola oil
1 teaspoon  salt, divided
1/2 teaspoon  freshly ground pepper, divided
1   3-pound pheasant (see Sources)
1 1/2 cups  apple cider
One   4-inch cinnamon stick
Roasted Pheasant with Wheat Berry Salad Recipe at Cooking.com
DIRECTIONS
Place wheat berries in a large saucepan and add water to cover them by 2 inches. Bring to a simmer over medium-high heat; reduce heat, cover and simmer gently until tender, stirring occasionally, about 1 hour. Drain and set aside.


Meanwhile, preheat oven to 375°F.


Toss apples, shallots, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 9-by-13-inch baking pan. Remove giblets (if included) from pheasant. Loosen the skin over the breast and thigh meat and rub the remaining salt and pepper under the skin; place the pheasant, breast-side down, on top of the apple mixture. Roast for 30 minutes.


Meanwhile, bring cider and cinnamon stick to a boil in a medium saucepan over medium-high heat. Boil until reduced to 1/2 cup, about 15 minutes. Remove from the heat; discard the cinnamon stick.


After 30 minutes, turn the bird over and baste with a couple tablespoons of the reduced cider, stirring it into the apple mixture. Continue roasting, basting with reduced cider every 15 minutes, until an instant-read thermometer inserted into the thigh without touching bone registers 165°F, 40 to 50 minutes more.


Transfer the pheasant to a cutting board; let rest for 10 minutes before carving. Transfer the apple mixture to a large bowl. Stir in the reserved wheat berries and any accumulated pheasant juices. Serve the pheasant with the wheat berry salad.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings, 3 ounces pheasant & 1 1/4 cups salad each
Calories: 533
Fat. Total: 8g
Protein: 37g
Carbohydrates, Total: 80g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 75mg
Sodium: 633mg
% Cal. from Fat: 14%
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