"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!" — bmatheson
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pheasants, rinsed, patted dry, and cut into pieces
all-purpose flour for dredging
1 (10.5 ounce) can
condensed beef broth
1 1/4 cups
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.
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 : )
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.
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 baby red garlic mashed potatoes. Great recipe - perfect for people just beginning with game recipes too.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Lemon Pheasant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
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