Cider-Braised Pheasant with Pearl Onions and Apples

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

Ingredients

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

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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