Pheasant with roasted garlic & lemon
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Pheasant with roasted garlic & lemon
  Pheasant    Garlic    Lemon    Poultry  
Last updated 6/12/2012 12:50:44 AM. Recipe ID 12188. Report a problem with this recipe.
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      Title: Pheasant with roasted garlic & lemon
 Categories: Poultry
      Yield: 2 Servings
 
      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.
 




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Recipe ID 12188 (Apr 03, 2005)

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