- 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
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.
- Serving: Per serving
- Calories: 533
- Carbohydrates: 80g
- Fat: 8g
- Protein: 37g
- Dietary Fiber: 9g
- Saturated Fat: 2g
- Monounsaturated Fat: 2g
- Cholesterol: 75mg
- Potassium: 655mg
- Sodium: 633mg
- Exchanges: 3 starch, 2 fruit, 4 medium-fat meat
- Carbohydrate Servings: 5