Recipe - Pheasant With Roasted Garlic And Lemon

1 Pheasant
cut into serving quarters
One fourth cup Olive oil
12 Garlic cloves; unpeeled
2 cup Chicken stock
OR lowsodium chicken broth
One fourth cup Fresh lemon juice
One half teaspoon Salt; or as desired
1 Lemon; yellow zest only
1/3 cup Sugar
One half cup Water
One fourth cup Whipping cream

PREHEAT OVEN TO 350F. Heat the oil in a 12inch ovenproof 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
1/4inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini