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Cider-Braised Pheasant with Pearl Onions and Apples Recipe

Cider-Braised Pheasant with Pearl Onions and Apples Recipe

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Cider-Braised Pheasant with Pearl Onions and Apples

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Ingredients

Count

Nutrition

623

Calories

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Ingredients:

Serving

1/2 cup extra-virgin olive oil
5 tbsp fresh ginger, peeled and roughly chopped
3 tbsp fresh tarragon leaves, whole
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
3 tbsp finely grated orange zest (from 1 1/2 oranges)
large pinch kosher salt
1/4 tsp freshly ground black pepper
3 (3-lb) pheasants , each rinsed inside and out, patted dry, cut into 6 pieces
1 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
3 large yellow onions, halved and thinly sliced (about 6 cups)
1 bay leaf
1 tsp fennel seeds
1 tsp 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 oz pearl onions , root ends trimmed
1 tbsp extra-virgin olive oil
1 granny smith apple, peeled, cored, and cut into 1-inch cubes
2 tsp sugar
pinch kosher salt
pinch freshly ground black pepper
3 tbsp apple cider
fresh tarragon leaves, chopped

Directions:

Make marinade: 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.
Braise pheasant: In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
While juices are reducing, prepare caramelized onions and apples: Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
Serve: Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	622.85 Kcal (2608 kJ)
Calories from fat	347.77 Kcal
		% Daily Value*
Total Fat	38.64g	59%
Cholesterol	116.06mg	39%
Sodium	687.28mg	29%
Potassium	841.31mg	18%
Total Carbs	22.13g	7%
Sugars	10.79g	43%
Dietary Fiber	2.59g	10%
Protein	44.15g	88%
Vitamin C	26mg	43%
Iron	2.1mg	12%
Calcium	75.1mg	8%

Amount Per 100 g
Calories	123.65 Kcal (518 kJ)
Calories from fat	69.04 Kcal
		% Daily Value*
Total Fat	7.67g	59%
Cholesterol	23.04mg	39%
Sodium	136.44mg	29%
Potassium	167.02mg	18%
Total Carbs	4.39g	7%
Sugars	2.14g	43%
Dietary Fiber	0.51g	10%
Protein	8.77g	88%
Vitamin C	5.2mg	43%
Iron	0.4mg	12%
Calcium	14.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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