Braised Lemon Pheasant

Braised Lemon Pheasant

30
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

Adjust

Nutrition

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

30
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 phea...

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 g...

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 t...