Pheasant with roasted garlic & lemon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant -- cut into serving | |
| Qua | ||
| ¼ | cup | Olive oil |
| 12 | Garlic cloves -- unpeeled | |
| 2 | cups | Chicken stock -- OR |
| Low-sodium chicke | ||
| ¼ | cup | Fresh lemon juice |
| ½ | teaspoon | Salt -- or as desired |
| 1 | Lemon -- yellow zest only | |
| ⅓ | cup | Sugar |
| ½ | cup | Water |
| ¼ | cup | Whipping cream |
Directions
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 ¼-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 Recipe By :