Braised Lemon Pheasant recipe

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Ingredients

2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
¼ teaspoon pepper
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
¼ cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 ¼ cups water

Nutrition Info

337.5 calories
carbohydrate: 5.5 g
cholesterol: 117 mg
fat: 20.1 g
fiber: 0.2 g
protein: 32.2 g
saturatedFat: 8.5 g
servingSize: -
sodium: 1240.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season pheasant with salt and pepper. Dredge in flour, and shake off excess.

  2. Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.

Recipe Yield

6 servings

Recipe Note

The lemon and garlic bring out the best in this dish. Excellent served with rice pilaf and fresh steamed carrots. Try it! You'll like it!

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