CROCK POT PHEASANT WILD RICE RECIPES
PHEASANT ON RICE RECIPE - FOOD.COM
Make and share this Pheasant on Rice recipe from Food.com.
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 4 serving(s)
Number Of Ingredients 4
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, FatContent 46, SaturatedFatContent 13.2, CholesterolContent 296.2, SodiumContent 1159, CarbohydrateContent 10.9, FiberContent 0, SugarContent 0.8, ProteinContent 94.4
BERGIE'S CROCK POT PHEASANT RECIPE - FOOD.COM
This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.
Total Time 29 hours
Prep Time 24 hours
Cook Time 5 hours
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, FatContent 37.3, SaturatedFatContent 10.8, CholesterolContent 284, SodiumContent 17346.1, CarbohydrateContent 34.9, FiberContent 0.6, SugarContent 27.1, ProteinContent 96.7
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Total Time 01 hours 20 minutes
Category Dinner
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- In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.
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BERGIE'S CROCK POT PHEASANT RECIPE - FOOD.COM
This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.
From food.com
Reviews 4.5
Total Time 29 hours
Calories 886.3 per serving
From food.com
Reviews 4.5
Total Time 29 hours
Calories 886.3 per serving
- cook on low for at least 5 hours.
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