Crock Pot Pheasant

Every now and then we get an unusual recipe, that sounds just delicious. And this one sent in by Tiffany is just that.

I have never cooked pheasant just because I have never had the opportuinity. But if I did, I would be cooking this crock pot pheasant recipe.

Crock Pot Pheasant Recipe

INGREDIENTS:
2 pheasant
1/4 cup salt
1/2 cup water or broth
barbecue sauce, optional

Marinade:
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons minced garlic, optional
1 tablespoon liquid smoke flavoring
1 tablespoon Tabasco sauce
3 tablespoons balsamic vinegar
onion powder, to taste

PREPARATION:
Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.

Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.

Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.

Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.

Tiffany B, US

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