Braised Lemon Pheasant

Braised Lemon Pheasant

bmatheson 7

"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!"

Ingredients 1 h 40 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 30

  1. 35 Ratings


Excellent dish on a cold Fall day. I made only a few changes. I seasoned the pheasant with lemon pepper instead of just plain pepper. I also used 2 cups of beef broth and no water. The pheasant was very tender and moist. Hubby loved it too! Served with mashed potatoes.

Emily Tisdale

Overall very good!!! Next time I make this dish I will increase the lemon juice to 1/2 cup. I used chicken broth instead of beef as that is what I had on hand. I will also use a little more garlic and pepper as well...but my husband and I loved it. Very tender with no gamey flavor...and it did NOT taste like chicken...much better!


Great and simple way to serve pheasant. Tastes good - no gamey flavor. Used about 1/3 cup of lemon juice (2 small lemons), 3 large cloves of garlic, and 1 1/2 cups of organic beef broth out of the box. Most of the liquid had evaporated after about 1 hour. Could maybe use more liquid next time.