READY IN ABOUT 1¾ hrs

Braised Lemon Pheasant

Read Reviews (28)

"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

Directions

Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

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.

—FOXXX042

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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 : )

—princeslani

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33 Ratings

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!

—Emily Tisdale

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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.

—MuscleMan

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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.

—Niki

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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.

—MsThissell

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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.

—WISEREADER

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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

—Hack

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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.

Nutritional Information

Braised Lemon Pheasant

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 338
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 8.5g 42 %
Cholesterol 117mg 39 %
Sodium 1240mg 50 %
Potassium 375mg 10 %
Total Carbohydrates 5.5g 2 %
Dietary Fiber 0.2g < 1 %
Protein 32.2g 64 %
Sugars 0.3g
Vitamin A 9 %
Vitamin C 20 %
Calcium 3 %
Iron 20 %
** Thiamin 14 %
Niacin 124 %
Vitamin B6 56 %
Magnesium 11 %
Folate 11 %

* 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.