FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Cider-Braised Pheasant With Pearl Onions And Apples

2 faves
More from this source
Related tags
gluten free low carb nut free thanksgiving
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

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

You might also like

Braised Pheasant Legs With Cabbage And Grapes
Georgia Pellegrini
Braised Pheasant
Braised Partridge With Red Cabbage
Warm Pheasant Salad With Croutons And Cider Dre...
Sarah Randell
Honey & Black Pepper Partridge With Roasted Squash
BBC Good Food
Roasted Pheasant With Wheat Berry Salad
Eating Well
Roast Pheasants With Buffalo Sausages And Spark...
Autumn Game Casserole
Pheasant (Or Chicken) En Creme
Pheasant And Apple Casserole