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Braised Lemon Pheasant

Braised Lemon Pheasant

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m


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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Ingredients {{adjustedServings}} servings

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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


  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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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

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.

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