Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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

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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