---------- Recipe via Meal-Master (tm) v8.03
  
       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.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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