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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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 degrees 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.


Ingredient Note: Wheat berries are the whole, unprocessed grains of wheat. Find them in natural-foods markets and online at

Sources: Find pheasant in well-stocked supermarkets, specialty butchers or at

Nutrition Facts

533 calories; protein 36.5g 73% DV; carbohydrates 80.3g 26% DV; dietary fiber 9.4g 38% DV; sugars 23.6g; fat 8.4g 13% DV; saturated fat 1.8g 9% DV; cholesterol 74.8mg 25% DV; vitamin a iu 1179.1IU 24% DV; vitamin c 18.6mg 31% DV; folate 34mcg 9% DV; calcium 76mg 8% DV; iron 4.6mg 26% DV; magnesium 44mg 16% DV; potassium 659.1mg 19% DV; sodium 633mg 25% DV; thiamin 0.2mg 15% DV.

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Rating: 5 stars
FABULOUS upscale dinner My husband the avid hunter brought several pheasant breasts home this fall. Trying to stay healthy I turned to EatingWell for any new idea. THANK you for a fabulous easy to make recipe for pheasant! I made if for the first time tonight and will make it many times in the future as my husband stated this was a home run recipe. We paired this dish with spinach on the side and the plate was beautiful. A little Chardonnay or Riesling finishes the meal. Five plus stars for this recipe! Pros: Easy to follow recipe juicy pheasant tasty combination of flavors with the shallots and apples Cons: Didn't find any! Read More