Menus that will be trending in 2020 Braised Lemon Pheasant

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Braised Lemon Pheasant

"The lemon and garlic deliver out the satisfactory in this dish. Excellent served with rice pilaf and clean steamed carrots. Try it! You'll find it irresistible!"

Ingredients :

2 pheasants, rinsed, patted dry, and cut into portions
2 teaspoons salt
1/four teaspoon pepper
1/4 cup all-reason flour for dredging
1/four cup butter
1 clove garlic, minced
1/four cup lemon juice
1 (10.Five ounce) can condensed red meat broth
1 1/4 cups water

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H40M

Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a massive, heavy skillet or Dutch oven over medium-high warmth. Sear pheasant portions until nicely browned. Stir in garlic, and prepare dinner for a few seconds till fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce warmth to medium-low, cowl, and simmer until the pheasant is gentle, approximately 1 hour.

Notes :

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