Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant -- cut into serving
Qua
1/4 c Olive oil
12 Garlic cloves -- unpeeled
2 c Chicken stock -- OR
Low-sodium chicke
1/4 c Fresh lemon juice
1/2 ts Salt -- or as desired
1 Lemon -- yellow zest only
1/3 c Sugar
1/2 c Water
1/4 c Whipping cream

PREHEAT OVEN TO 350F. 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. Add pheasantand brown on both sides.
If the garlic turns black, remove it from the skill When the pheasant
is brown, replace the garlic. Without pouring off the fat, add broth
and juice. Sprinkle with salt, bring to a boil and place, uncovered,
in the oven for 50 minutes, turning once.

TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into 1/4-inch strips and
place in a small saucepan. Add sugar and water, bring to a boil over
medium heat. Simmer gently until the water is nearly evaporated and
zests look shiny and translucent. Strain zests, discard any extra
syrup and set zests aside. Transfer the skillet with the chicken to
the stove top, add the cream and place over high heat. Reduce the
Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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