Oral Allergy Syndrome Friendly Roast Pheasant with Apples and Herbs

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

Oral Allergy Syndrome Friendly Roast Pheasant with Apples and Herbs

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Ingredients

4 servings

For the pheasant

1 whole pheasant (about 2.5 lb), giblets removed
1 ½ tsp fine sea salt
2 tbsp unsalted butter, softened
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 medium apple (such as braeburn or fuji), cored and quartered
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.

For the roasting pan

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium carrots, cut into 2-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
2 medium parsnips, cut into 2-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
2 medium apples (such as braeburn or fuji), cored and cut into wedges
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
1 cup chicken broth

For the pan sauce

1 tbsp unsalted butter
½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
salt, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Remove the pheasant from the refrigerator 30 minutes before roasting. Preheat the oven to 400°F (205°C). Pat the bird completely dry inside and out with paper towels.
2
Rub the softened butter all over the outside of the pheasant, then season the skin and cavity evenly with the 1 1/2 tsp fine sea salt. Stuff the cavity with the quartered apple, 3 sprigs of thyme, and 1 sprig of rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body.

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