• 4servings
  • 120minutes
  • 533calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) wheat berries

  2. 2 medium Gala apples , peeled and cut into eighths

  3. 2 cup(s) halved peeled shallots

  4. 1 tablespoon(s) walnut oil or canola oil

  5. 1 teaspoon(s) salt , divided 5 teaspoon(s) freshly ground pepper , divided 1 (3-pound) pheasant

  6. 1 1/2 cup(s) apple cider

  7. 1 stick(s) (4-inch) cinnamon

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, preheat oven to 375 degrees.

  3. 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.

  4. 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.

  5. 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, 40 to 50 minutes more.

  6. 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.


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