Description
Pheasant is a delightful choice for busy weeknights, and this 15-minute recipe makes it easy to create a flavorful meal. Tender pheasant breasts are seared until golden brown and infused with aromatic garlic, fresh herbs, and a zesty splash of lemon juice. Paired with seasonal roasted vegetables, this vibrant dish will impress your family or guests without taking hours in the kitchen.
Ingredients
Scale
- 2 pheasant breasts (approximately 200g each)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped
- Juice of 1 lemon
- 2 cups seasonal vegetables (e.g., zucchini, bell peppers)
Instructions
- Preheat a large skillet over medium-high heat. Add olive oil.
- Pat the pheasant breasts dry, season with salt and pepper, and sprinkle with minced garlic.
- Cook the pheasant in the hot skillet for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).
- Squeeze lemon juice over cooked pheasant and add fresh herbs.
- While the pheasant rests, toss seasonal vegetables with olive oil, salt, and pepper; roast until tender.
- Serve the pheasant with vegetables drizzled with pan juices.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg