Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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

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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