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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

337.5 calories; 32.2 g protein; 5.5 g carbohydrates; 117 mg cholesterol; 1240.4 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2008
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. Read More
(36)

Most helpful critical review

Rating: 3 stars
12/20/2010
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: ) Read More
(6)
40 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2008
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. Read More
(36)
Rating: 5 stars
10/06/2008
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. Read More
(36)
Rating: 5 stars
10/21/2007
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! Read More
(23)
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Rating: 5 stars
10/31/2007
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. Read More
(19)
Rating: 5 stars
11/02/2007
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. Read More
(8)
Rating: 5 stars
10/29/2007
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. Read More
(8)
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Rating: 5 stars
11/23/2010
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. Read More
(7)
Rating: 5 stars
11/16/2008
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 Read More
(7)
Rating: 5 stars
11/17/2008
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. Served over egg noodles. A great recipe & the boys told me I have to make this one again. Read More
(6)
Rating: 3 stars
12/20/2010
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: ) Read More
(6)