PHEASANT STEW RECIPES CROCK POT RECIPES

Name: Bergie's Crock Pot Pheasant
Prep time: 1 d
Cook time: 5 h
Total time: 1 d 5 h
Yield: 2-4 serving(s)
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

BERGIE'S CROCK POT PHEASANT RECIPE - FOOD.COM

Bergie's Crock Pot Pheasant Recipe - Food.com image

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

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, FatContent 37.3, SaturatedFatContent 10.8, CholesterolContent 284, SodiumContent 17346.1, CarbohydrateContent 34.9, FiberContent 0.6, SugarContent 27.1, ProteinContent 96.7

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES RECIPE ...

Slow Cooker Pheasant with Mushrooms and Olives Recipe ... image

Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

Provided by MBETHCOOKS

Categories Everyday Cooking

Total Time 4 hours 45 minutes

Prep Time 25 minutes

Cook Time 4 hours 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

Steps:

Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
Cover, and cook on High for 4 hours, or Low for 7 hours.

Nutrition Facts : Calories 642 calories, CarbohydrateContent 16.5 g, CholesterolContent 189.3 mg, FatContent 30.7 g, FiberContent 1.5 g, ProteinContent 63.3 g, SaturatedFatContent 8 g, SodiumContent 413.5 mg, SugarContent 1.2 g

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