Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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