Braised Lemon Pheasant

Braised Lemon Pheasant

bmatheson

"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

1 h 40 m servings 338 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 31
  1. 36 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 o...

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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 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...

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.

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 ...

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 gr...

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 m...

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 o...

WONDERFUL!!! I seasoned the pheasant with salt & lemon pepper and added just a bit more lemon juice. I also simmered "uncovered" for last 30 minutes to allow juices to thicken into a sauce. S...

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