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.
Provided by Bergy
Categories Canadian
Time P1DT5h
Yield 2-4 serving(s)
Number Of Ingredients 10
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
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