- 2 pheasants, rinsed, patted dry, and cut into pieces
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour for dredging
- 1/4 cup butter
- 1 clove garlic, minced
- 1/4 cup lemon juice
- 1 (10.5 ounce) can condensed beef broth
- 1 1/4 cups water
- 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.
07/06/2019
recipepes.com
braised lemon pheasant, recipe
PT15M
PT1H
5
455 calories
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