Best 2 Braised Lemon Pheasant Recipes

Tantalize your taste buds with a culinary journey into the world of braised lemon pheasant, a dish that harmoniously blends the delicate flavors of pheasant with the vibrant zest of lemon. This regal dish, fit for a feast, showcases the tender texture of pheasant meat, lovingly braised in a flavorful broth infused with aromatic herbs and spices. As the pheasant simmers, it absorbs the essence of the broth, resulting in a symphony of flavors that dance on the palate. Accompanying this delightful main course are three tantalizing recipes that elevate the dining experience. Indulge in a creamy and tangy lemon sauce that complements the pheasant's delicate taste, while a medley of roasted vegetables adds a colorful and nutritious touch. To crown this culinary masterpiece, a delightful bread pudding dessert infused with hints of lemon and spices brings a sweet and satisfying ending to your meal. Embark on this culinary adventure and savor the exquisite flavors of braised lemon pheasant, a dish that promises to leave a lasting impression on your taste buds.

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BRAISED PHEASANT WITH MUSHROOMS

Braised Pheasant with Mushrooms image

While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.

Provided by Hank Shaw

Categories Main Course

Time 1h45m

Number Of Ingredients 10

Ingredients

8 to 12 pheasant thighs, (or 4 turkey thighs)
4 tablespoons unsalted butter
1 large onion, (sliced thinly from root to tip)
1 to 2 pounds fresh mushrooms ((use a variety))
1 whole head of garlic (cloves peeled but left whole)
1/2 cup white wine
1 quart chicken, (turkey, pheasant or vegetable stock)
Salt and black pepper
A splash of lemon juice, (white wine vinegar or verjus)
4 tablespoons minced parsley

Steps:

In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.

Nutrition Facts : Calories 810 kcal, Carbohydrate 8 g, Protein 52 g, Fat 61 g, SaturatedFat 21 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED PHEASANT WITH CHESTNUTS

Braised Pheasant With Chestnuts image

Provided by Moira Hodgson

Categories dinner, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 cup stock made from pheasant neck and gizzard
1 onion
1 carrot
Celery stalk and leaves
thyme
bay leaf
Coarse salt and freshly ground pepper
1 tablespoon butter
2 carrots
4 shallots
1/2 pound small white turnips
1 tablespoon flour
1 2-2 1/2 pound pheasant, larded under the skin
1/2 pound chestnuts
1/2 cup red wine pheasant liver

Steps:

Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
Arrange the vegetables and sauce around the pheasant and serve hot.

Tips:

Mise en Place: Before starting, ensure all ingredients are measured, prepped, and within reach to streamline the cooking process.
Choose the Right Pheasant: For optimal results, select a young, plump pheasant with a moist, tender texture.
Trussing: Trussing the pheasant securely helps it retain its shape and ensures even cooking. Use kitchen twine to tie the legs and wings snugly against the body.
Sear Before Braising: Searing the pheasant adds flavor depth and caramelizes the skin. Do this over medium-high heat for a few minutes per side until golden brown.
Use a Dutch Oven or Braising Pan: These heavy-bottomed pots distribute heat evenly, preventing burning and promoting tender, succulent meat.
Add Aromatics: Enhance the flavor of the braising liquid by incorporating aromatic vegetables like carrots, celery, and onions. Herbs such as thyme and rosemary also add complexity.
Deglaze the Pan: After searing, deglaze the pan with white wine or chicken stock to extract browned bits and create a flavorful base for the braising liquid.
Braising Liquid: Use a combination of liquids like chicken stock, white wine, and lemon juice to create a flavorful and moist braising liquid. The acidity of the lemon juice helps tenderize the pheasant.
Low and Slow: Braise the pheasant on low heat for 1-1.5 hours, or until the meat is fork-tender. Maintain a gentle simmer to prevent the liquid from evaporating too quickly.
Rest Before Serving: Allow the braised pheasant to rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in more succulent meat.

Conclusion:

Braised lemon pheasant is a classic dish that combines tender, juicy meat with a vibrant lemon flavor. By following these tips and techniques, you can create a delicious and elegant meal that is sure to impress your family and friends. The combination of aromatic vegetables, herbs, and a flavorful braising liquid elevates the pheasant to a delectable dish that showcases the best of this game bird. Serve it alongside roasted vegetables or mashed potatoes for a complete and satisfying meal. With its succulent texture and tangy lemon notes, braised lemon pheasant is a culinary delight that is both comforting and sophisticated.