Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

  • 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
  • 10 ounces pearl onions
  • + 22 more ingredients
    • 1 tablespoon unsalted butter
    • ½ cup extra-virgin olive oil
    • 3 tablespoons fresh tarragon leaves
    • 1 freshly ground black pepper
    • 3 tablespoons orange zest
    • Large pinch kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 3 cups low-sodium chicken broth
    • 3 tablespoons apple cider
    • 3 tablespoons extra-virgin olive oil
    • 1 sugar
    • 1 cup dry white wine
    • 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
    • 3 3-pound pheasants, patted dry
    • 1 bay leaf
    • 5 tablespoons fresh ginger

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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