PHEASANT WITH ROASTED GARLIC & LEMON Recipe

Name: PHEASANT WITH ROASTED GARLIC & LEMON
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pheasant cut into serving quarters; 1/4 cup olive oil; 12 each garlic cloves unpeeled; 2 cups chicken broth; 1/4 cup lemon juice fresh; 2 teaspoons salt or as desired; 1 each lemon yellow zest only; ⅓ cup sugar; 1/2 cup water; 1/4 cup heavy whipping cream whipping cream, heavy cream 35%

Servings: persons

1 each pheasant cut into serving quarters
1/4 cup olive oil
12 each garlic cloves unpeeled
2 cups chicken broth
1/4 cup lemon juice fresh
2 teaspoons salt or as desired
1 each lemon yellow zest only
⅓ cup sugar
1/2 cup water
1/4 cup heavy whipping cream whipping cream, heavy cream 35%

1
PREHEAT OVEN TO 350F (180C).
2
Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color.
3
Add pheasant and brown on both sides.
4
If the garlic turns black, remove it from the skillet.
5
When the pheasant is brown, replace the garlic.
6
Without pouring off the fat, add broth and juice.
7
Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 50 minutes, turning once.
8
TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into 1/4 inch strips and place in a small saucepan.
9
Add sugar and water, bring to a boil over medium heat.
10
Simmer gently until the water is nearly evaporated and zests look shiny and translucent.
11
Strain zests, discard any extra syrup and set zests aside.
12
Transfer the skillet with the chicken to the stove top, add the cream and place over high heat.
13
Reduce the liquid until it has a shiny consistency.
14
Arrange the pheasant pieces on a serving platter, scrape the garlic cloves and glaze over it and garnish with candied zests.
15
Serve immediately

905

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each pheasant cut into serving quarters, 1/4 cup olive oil, 12 each garlic cloves unpeeled, 2 cups chicken broth, and more.

Yes, PHEASANT WITH ROASTED GARLIC & LEMON falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

PHEASANT WITH ROASTED GARLIC & LEMON

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