Reviewer:

Jola

Cooking Level: Expert

Living In: Hector, Minnesota, USA

Reviewed: Dec. 16, 2011

Very simple and easy to follow! Pheasant came out tender and did not have that 'gamey' flavor. Next time, I would skip the flour, add 1/3 - 1/2 cup of lemon juice, and add straight broth (no water) and then it would be 5 stars .... otherwise great recipe!!!

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Reviewer:

michael primus

Reviewed: Jun. 15, 2011

Very, very good! When my husband cleans pheasants, he does not leave them whole, so I had boneless pieces of pheasant. I don't think it really made a difference, other than it was a shorter cooking time. I followed the recipe as is, except I used chicken broth as that is what I had and sort of thought it would go better with the pheasant. This did not disappoint!! I cooked this in my cast-iron skillet and every last morsel was devoured. I'm always looking for new ways to try pheasant and this was certainly well worth the try; easy and delicious!! Thank you!

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Reviewer:

Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Mar. 23, 2011

I made this recipe with either chukar, grouse or pheasant, I'm not sure which. I made one significant change. Instead of using beef broth I used some left over white wine. It was delicious! My children said it was the best recipe yet for the birds Dad brings home.

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Reviewer:

suzanne

Reviewed: Mar. 2, 2011

Absolutely wonderful! This was my first time cooking with pheasant, and I used 6 pheasant breasts instead of 2 whole. Increased the lemon juice to half cup, and used all beef broth instead of water. This recipe is definately a keeper!

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Reviewer:

ethan711

Reviewed: 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 : )

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Reviewer:

princeslani

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Arlington, Texas, USA

Reviewed: Nov. 22, 2010

Was in a last minute search for a new pheasant recipe. I was unfamiliar as to how to cook pheasant other than in the slower cooker. I had onions and mushrooms on hand so I sauteed those first in the butter. Then I added the garlic which I minced and crushed with fresh sage and lemon zest. Only had chicken stock on hand and it worked perfectly as a replacement. This was a FANTASTIC pheasant recipe. Absolutely delicious and great Fall weather comfort food. Can't wait to make it the next time exactly as the recipe calls. Although the more lemon juice, the better if you love lemon. Thanks so much bmatheson!

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Reviewer:

RoseWren

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Reviewed: Nov. 12, 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.

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