Cider-Braised Pheasant with Pearl Onions and Apples

Cider-Braised Pheasant with Pearl Onions and Apples
Photo by Deborah Ory

Ingredients

  • 3 3-pound pheasants, patted dry
  • ½ cup orange juice
  • 3 tablespoons apple cider
  • 1 teaspoon kosher salt
  • Large pinch kosher salt
  • 1 freshly ground black pepper
  • 1 Granny Smith apple
  • + 22 more ingredients
    • 5 tablespoons fresh ginger
    • 1 bay leaf
    • 1 kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon fennel seeds
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon table salt
    • 1 cup dry white wine
    • 1 sugar
    • 3 tablespoons extra-virgin olive oil
    • 3 cups low-sodium chicken broth
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons orange zest
    • 3 tablespoons fresh tarragon leaves
    • ½ cup extra-virgin olive oil
    • 1 tablespoon unsalted butter
    • 10 ounces pearl onions
    • Fresh tarragon leaves
    • 3 large yellow onions (about 6 cups)
    • 2 teaspoons sugar
    • 3 Granny Smith apples
    • 2 cups apple cider

In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours. In very large Dutch oven over moderately high heat, heat olive oil until ...

View full recipe at Epicurious

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