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
  • ½ cup orange juice
  • 3 tablespoons apple cider
  • Large pinch kosher salt
  • 1 cup dry white wine
  • 1 sugar
  • + 22 more ingredients
    • 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
    • 2 teaspoons sugar
    • 3 Granny Smith apples
    • 1 teaspoon kosher salt
    • 1 Granny Smith apple
    • 5 tablespoons fresh ginger
    • 1 bay leaf
    • 1 kosher salt
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon table salt
    • 3 tablespoons extra-virgin olive oil
    • 3 large yellow onions (about 6 cups)
    • 2 cups apple cider
    • 1 freshly ground black pepper
    • 1 teaspoon fennel seeds

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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