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Cider-Braised Pheasant With Pearl Onions And Apples

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Epicurious
Related tags
gluten free low carb nut free thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
510
FAT
84%
CHOL
2%
SOD
987%

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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

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