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Cider-Braised Pheasant With Pearl Onions And Apples

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Cider-Braised Pheasant With Pearl Onions And Apples

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons fresh ginger, peeled and roughly chopped
  • 3 tablespoons fresh tarragon leaves, whole
  • 1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
  • 3 tablespoons finely grated orange zest (from 1 1/2 oranges)
  • large pinch kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (3-pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 large yellow onions, halved and thinly sliced (about 6 cups)
  • 1 bay leaf
  • 1 teaspoon fennel seeds
  • 1 teaspoon table salt
  • pinch sugar
  • 2 to 3 cups low-sodium chicken broth, plus additional, if necessary
  • 2 cups apple cider
  • 1 cup dry white wine
  • 3 granny smith apples, peeled, cored, and diced
  • 10 ounces pearl onions, root ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 granny smith apple, peeled, cored, and cut into 1-inch cubes
  • 2 teaspoons sugar
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 3 tablespoons apple cider
  • fresh tarragon leaves, chopped
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Published 2014-09-09 13:24:55 (2 years ago).

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