Roasted Pheasant with Wheat Berry Salad

  • Active Time 35m
  • Total Time 2h

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.

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
  • One 3-pound pheasant (see Sources)
  • 1 1/2 cups apple cider
  • One 4-inch cinnamon stick

directions

Place the 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 the oven to 375 degrees F.

Toss the apples, shallots, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 9 x 13-inch baking pan. Remove the giblets (if included) from the 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 the 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 degrees F, 40-50 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 Publisher. All rights reserved.

RecID 11294

nutrition information per serving

533 calories; 8g total fat; 2g total saturated fat; 75mg cholesterol; 633mg sodium; 80g carbohydrates; 9g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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