Bergie's Crock Pot Pheasant

4.50 (9)
⏱ 1740 mins 🍽 2-4 serving(s) 🏷 Canadian

This Canadian recipe yields a wonderfully moist and tender pheasant. Achieving the best flavour requires a full 24-hour marination period after an initial brining step. The pheasant pieces are then slow-cooked in a crock pot with a little liquid for at least five hours. The result is a deliciously succulent bird perfect for a comforting meal.

Bergie's Crock Pot Pheasant

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

Method

  1. Remove the skin from the pheasant and rinse it.
  2. Place the pheasant in a large bowl, add the salt, and cover completely with cold water.
  3. Allow it to soak for at least an hour.
  4. Pour away the brine solution.
  5. Cut the pheasant into four separate pieces.
  6. Combine all the marinade ingredients inside a large zip-top bag.
  7. Place the pheasant pieces into the bag with the marinade and refrigerate.
  8. Leave to marinate for 24 hours.
  9. Turn the bag over each time you open the refrigerator door.
  10. Dispose of the used marinade.
  11. Place the pheasant pieces into your crock pot with a 1/2 cup of water.
  12. You can add a little more water during cooking if it dries out. using a dry white wine instead of water, or a 1/2 and 1/2 mix, is a nice option.
  13. Cook on the low setting for at least 5 hours.

Nutrition (per serving)

Sodium17346100 mg

Recipe details

CategoryCanadian
AuthorBergy