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Course : Entree
Type of Prep : Slow Cook
 
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Karen's Crockpot Pheasant

From Diana Rattray,
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Scroll down to see more pheasant recipes.

INGREDIENTS:

  • 2 pheasant
  • 1/4 cup salt
  • 1/2 cup water or broth
  • barbecue sauce, optional
  • Marinade:
  • 1/3 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons minced garlic, optional
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon Tabasco sauce
  • 3 tablespoons balsamic vinegar
  • onion powder, to taste

PREPARATION:

Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.
Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.

Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.
Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.

More Pheasant Recipes
Marinated Roasted Pheasant
Pheasant in Wine
Slow Cooker Pheasant with Wild Rice

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