Braised Lemon Pheasant28 Reviews
- Prep: 20 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 40 min
“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!” - by bmatheson
Original recipe yields 6 servings
- Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
- 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.
Amount Per Serving (6 total)
- 338 cal
- 20.1 g
- 5.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 w..." See moreas very tender and moist. Hubby loved it too! Served with mashed potatoes."
"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 ..." See moreand 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..." See more. Most of the liquid had evaporated after about 1 hour. Could maybe use more liquid next time. "
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