Braised Lemon Pheasant

1. 1

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

2. 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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