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

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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