Braised Lemon Pheasant Food

BRAISED LEMON PHEASANT

Braised Lemon Pheasant image

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!

Provided by bmatheson

Categories Main Dishes

Time 1h40m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 5.5 g, Cholesterol 117 mg, Fat 20.1 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 1240.4 mg, Sugar 0.3 g

BRAISED PHEASANT

Braised Pheasant image

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pheasant

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 pheasant, cleaned and split into 2 halves
salt and pepper
flour
butter

Steps:

Rinse pheasant thoroughly.
Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
Baste frequently with sauce in pan.

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

Braised Pheasant in Remarkable Mushroom Gravy image

Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.

Provided by seapard

Categories Pheasant

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 pheasants, split and trimmed
1 cup seasoned flour (reserve 2 tbs)
1/4 cup butter
2 -3 tablespoons canola oil
2 -3 cups thinly sliced mushrooms (depends on how much you like mushrooms, if you're not a big fan, you might want to chop them up, too)
1/2 cup chopped onion
1 cup dry white wine
3/4 cup chicken stock
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

Dredge pheasant pieces in seasoned flour.
Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
Add onions to mushrooms, cooking for three or four minutes until tender.
Add 2 tbsp of reserved seasoned flour. Stir well.
Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
Reduce heat to low; cover and simmer 1 hour.
Serve with mashed potatoes or egg noodles.

Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7

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