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Karen's Crockpot Pheasant

User Rating 5 Star Rating (1 Review)


Karen's Crockpot Pheasant
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  • 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


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.

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Pheasant in Wine
Slow Cooker Pheasant with Wild Rice

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User Reviews

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 5 out of 5
Across the miles..., Member Shoshana_Horobin

I tried this recipe, or an adaptation of it and it was a resounding success! I used tamari instead of soy, didn't have liquid smoke seasoning, and no onion powder so added 2 halved onions instead. As it happens despite bieng particularly drawn to the recipe for the barbecue sauce suggestion, I forgot all about the barbecue sauce but everyone enjoyed it. It cooked on low for about 5 hours which was plenty, but my slow cooker model cooks hot apparently. It was my youngest daughter's first time eating pheasant, we sold it to her as ""wild chilcken"" so as to minimse her potential ""argh I'm not eating THAT"" reaction and she LOVED it! So thanks Karen, I'll be making this again. And now I'm not afraid of my slow cooker either, this was the first time I've used it, even though it's been in the cupboard for about 3 years! Shoshana in rainy Wales

47 out of 47 people found this helpful.

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