Bergies Crock Pot Pheasant Recipes

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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

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

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

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 IN A CROCK



Pheasant in a Crock image

Make and share this Pheasant in a Crock recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pheasant

Time 5h30m

Yield 2 serving(s)

Number Of Ingredients 10

3 -4 sprigs fresh thyme
3 sprigs fresh parsley
2 garlic cloves (one crushed, the other sliced)
1 (2 -3 lb) pheasants, rinsed and patted dry
salt
fresh ground black pepper
1 large orange
4 slices smoky bacon
1 tablespoon olive oil
1/4 cup chicken broth

Steps:

  • Put the thyme, parsley, and crushed garlic inside the pheasant.
  • Tuck the garlic slices between the legs and body.
  • Season the pheasant with the salt and pepper.
  • Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
  • Wrap the breast with the bacon and put the pheasant in a slow cooker.
  • Halve the orange and squeeze the juice all over the bird.
  • Put one of the squeezed orange halves in the cavity.
  • Drizzle the pheasant with olive oil and broth.
  • Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
  • Serve the pheasant on a platter, with the juices poured over.

Nutrition Facts : Calories 1142.1, Fat 69.7, SaturatedFat 20.1, Cholesterol 353.2, Sodium 656.1, Carbohydrate 12.3, Fiber 2.3, Sugar 8.7, Protein 110

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