Best Bergies Crock Pot Pheasant Recipes

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

PHEASANT ON RICE

Pheasant on Rice image

Make and share this Pheasant on Rice recipe from Food.com.

Provided by cjs1157

Categories Pheasant

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cleaned whole pheasants
2 (10 3/4 ounce) cans cream of chicken soup
2/3 cup water
2 (8 ounce) boxes long grain and wild rice blend

Steps:

Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.

Nutrition Facts : Calories 859.6, Fat 46, SaturatedFat 13.2, Cholesterol 296.2, Sodium 1159, Carbohydrate 10.9, Sugar 0.8, Protein 94.4

BERGIE'S CROCK POT PHEASANT

Bergie's Crock Pot Pheasant image

This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.

Provided by Bergy

Categories Canadian

Time P1DT5h

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 pheasant (One for every 2 people)
1/4 cup salt
1/3 cup light soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons fresh pressed garlic
1/2 teaspoon liquid smoke (you can use more but it gets heavy)
3 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
pepper

Steps:

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.

Nutrition Facts : Calories 886.3, Fat 37.3, SaturatedFat 10.8, Cholesterol 284, Sodium 17346.1, Carbohydrate 34.9, Fiber 0.6, Sugar 27.1, Protein 96.7