Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant
- cut into serving quarters
1/4 c Olive oil
12 Garlic cloves; unpeeled
2 c Chicken stock
-OR low-sodium chicken broth
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 pheasant and brown on both
sides. If the garlic turns black, remove it from the skillet. 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 liquid until
it has a shiny consistency. Arrange the pheasant pieces on a serving
platter, scrape the garlic cloves and glaze over it and garnish with
candied zests. Serve immediately.

Browse by categories