Braised Lemon Pheasant Recipe

  • 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
  1. Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
  2. 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.