Bergie's Crock Pot Pheasant

"This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours."
 
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photo by teresas photo by teresas
photo by teresas
photo by Josef R. photo by Josef R.
Ready In:
29hrs
Ingredients:
10
Serves:
2-4
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ingredients

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directions

  • Skin the pheasant and wash.
  • Put pheasant in a large bowl with the salt and cover with cold water.
  • Soak at least an hour.
  • Then discard the brine solution.
  • Cut pheasant into 4 pieces.
  • Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
  • Put pheasant pieces into the zip lock bag and put into the fridge.
  • Marinate for 24 hours.
  • Turn the bag every time you open the fridge.
  • Discard the marinade.
  • Put a 1/2 cup of water in your crockpot with the pheasant pieces.
  • You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
  • cook on low for at least 5 hours.

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Reviews

  1. This recipe was a great hit with my guests and I will make it again. I was searching for a good pheasant recipe and believe I have found it. In the past, my pheasant has turned out dry and tough. Using this recipe the pheasants were tender and moist. Next time I may use a tad bit more Liquid Smoke or a add a few drops in the water when cooking. Thanks for the great recipe.
     
  2. Got a nice pheasant a few weeks ago, used this recipe, wow!! I was told that pheasant is very dry - nope, not at all. Used cooking sherry, with a little water, the pheasant was phenomenal. Going to use this for partridges, that are soaking in brine this very moment.
     
  3. My children are picky eaters. And the prospect of spitting out bird shot wasn't too appealing to them either. But the whole family loved this recipe. Kids even took the leftovers to school for lunch the next day. It takes some preplanning because of the 24-hour marinate, but the ease of the crock pot cooking makes at all worthwhile. I think the liquid smoke is the secret ingredient. (Don't worry about the Tobasco. The final product isn't the least bit hot.)
     
  4. Someone my husband knew gave him some pheasants. We had no idea what to do with them. I told him to find a recipe and voila - this is the one he chose. Excellent choice! Meat was very tender & had a nice flavor. Thanks Bergy - now we know what to do with the rest of the birds in the freezer.
     
  5. I followed the recipe to a tee. It was incredibly dry. My family wouldn't eat it. I would not use this recipe
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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