Crockpot Pheasant recipe (Poultry)
Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour. Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for 2 hours. Stir occasionally to keep pheasant coated.
Discard marinade and transfer pheasant to slow cooker; add ½ 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.
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