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