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Roasted Pheasant with Wheat Berry Salad

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  • Roasted Pheasant with Wheat Berry Salad

    Roasted Pheasant with Wheat Berry Salad

    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

    4 servings, 3 ounces pheasant & 1 1/4 cups salad each

    Active Time: 35 minutes

    Total Time: 2 hours

    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

    Preparation

    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.

    Nutrition

    Per serving: 533 calories;
    8 g fat ( 2 g sat , 2 g mono );
    75 mg cholesterol;
    80 g carbohydrates;
    37 g protein;
    9 g fiber;
    633 mg sodium;
    655 mg potassium.
    Attached Files
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