Name: Cider-Braised Pheasant With Pearl Onions and Apples
Yield: Makes 8 servings
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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Cider-Braised Pheasant with Pearl Onions and ApplesDeborah Ory; food styling: Elizabeth Duffy

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Recipe notes

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