Crockpot Pheasant recipe (Poultry)


2   pheasants
½ cups water
some   barbecue sauce
¼ cups salt
3 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon liquid smoke flavoring
3 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
1/3 cups soy sauce
3 tablespoons dark brown sugar
some   onion powder

Posted by Caroline on Dec 29, 2010


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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