Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network