Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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

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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