Ingredients
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1 - 2
-
1/4
-
-
1/3
-
3
-
3
-
2
-
1/2
-
3
-
1
-
-
-
-
-
Directions
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.,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.
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Steps
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1
Done
|
Skin the Pheasant and Wash. |
|
2
Done
|
Put Pheasant in a Large Bowl With the Salt and Cover With Cold Water. |
|
3
Done
|
Soak at Least an Hour. |
|
4
Done
|
Then Discard the Brine Solution. |
|
5
Done
|
Cut Pheasant Into 4 Pieces. |
|
6
Done
|
Mix Marinade Ingredients in a Large Zip Lock Bag (big Enought to Hold the Pheasant Pieces). |
|
7
Done
|
Put Pheasant Pieces Into the Zip Lock Bag and Put Into the Fridge. |
|
8
Done
|
Marinate For 24 Hours. |
|
9
Done
|
Turn the Bag Every Time You Open the Fridge. |
|
10
Done
|
Discard the Marinade. |
|
11
Done
|
Put a 1/2 Cup of Water in Your Crockpot With the Pheasant Pieces. |
|
12
Done
|
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). |
|
13
Done
|
Cook on Low For at Least 5 Hours. |
