Braised Lemon Pheasant Recipe - Allrecipes.com
Braised Lemon Pheasant Recipe
  • READY IN ABOUT hrs

Braised Lemon Pheasant

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2008

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.

 
Most Helpful Critical Review
Dec 20, 2010

i was really scared to eat this since i had never had pheasant before. someone gave the bird to my husband, so i made him cook it!...anyway, it was pretty good. we used white wine and a little of the beef broth. we also added some diced bacon to the pan as the meat was simmering. the flavor came out very nice! i cant say that i will ever ask for pheasant again, but it didnt kill me like i thought it would : )

 
Oct 21, 2007

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!

 
Oct 31, 2007

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.

 
Nov 02, 2007

I am not a huge fan of pheasant but this is really good. Definately the best pheasant recipe I have come across. Meat was tender, not gamely, and had a nice lemon garlic flavor.

 
Oct 28, 2007

I made this recipe the other night for my husband and I - he had gotten two pheasants that morning and it was wonderful! No gamey flavor at all - I used an entire fresh lemon and paired it with baby red garlic mashed potatoes. Great recipe - perfect for people just beginning with game recipes too.

 
Nov 23, 2010

This was magnificent. I prepared the full recipe of the liquid (using 1/2 cup lemon juice) but for 1 pheasant. I also added about 1 tsp rosemary and used 2 garlic cloves. The sauce made great gravy once cooked down and thickened with a little corn starch.

 
Nov 16, 2008

Turned out great I used Lemon Pepper and Chicken Broth. Also Toward the end of the hour cooking I turned the heat up and let the juice cook off and thicken once all the juice was gone and the meat browned more I turned the heat off and served

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1240 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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