Simple but tasty menu Braised Lemon Pheasant :: Best Dishes

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Braised Lemon Pheasant

"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!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H40M

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.

Notes :

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