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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
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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