• 6servings
  • 80minutes
  • 338calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pheasants, rinsed, patted dry, and cut into pieces

  2. 2 teaspoons salt

  3. 1/4 teaspoon pepper

  4. 1/4 cup all-purpose flour for dredging

  5. 1/4 cup butter

  6. 1 clove garlic, minced

  7. 1/4 cup lemon juice

  8. 1 (10 1/2 ounce) can condensed beef broth

  9. 1 1/4 cups water

Instructions Jump to Ingredients ↑

  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.


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