Rating: 4.5 stars
43 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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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

338 calories; protein 32.2g; carbohydrates 5.5g; fat 20.1g; cholesterol 117mg; sodium 1240.4mg. Full Nutrition
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