Braised Lemon Pheasant recipe
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Ingredients
- 2 pheasants, rinsed, patted dry, and cut into pieces 2 teaspoons salt ¼ teaspoon pepper ¼ cup all-purpose flour for dredging ¼ cup butter 1 clove garlic, minced ¼ cup lemon juice 1 (10.5 ounce) can condensed beef broth 1 ¼ cups water
Nutrition Info
- 337.5 caloriescarbohydrate: 5.5 gcholesterol: 117 mgfat: 20.1 gfiber: 0.2 gprotein: 32.2 gsaturatedFat: 8.5 gservingSize: -sodium: 1240.4 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Braised Lemon Pheasant
Directions
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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.