Karen's Crockpot Pheasant
Recipe: #17219
February 07, 2015
Categories: Comfort Food, Dinner, Main Dish, Game, Pheasant, North American, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy more
"I have no idea who Karen is but sounds like she has a tasty recipe. From Mads Recipes."
Original is 4 servings
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (649.7 g)
- Calories 867.8
- Total Fat - 24.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 374.5 mg
- Sodium - 8741.7 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 0.6 g
- Sugars - 11.2 g
- Protein - 135.8 g
- Calcium - 100.6 mg
- Iron - 7.6 mg
- Vitamin C - 35.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Rinse pheasant. Put pheasant in a large bowl with salt. Cover with water. Soak at least 1 hour.
Step 2
Drain and rinse pheasant.
Step 3
Mix marinade ingredients. Put pheasant and marinade in large container and put in the refrigerator.
Step 4
Marinate at least 2 hours, stirring pheasant every so often to keep pheasant coated with marinade.
Step 5
Put pheasant in crock pot with 1/2 cup of water.
Step 6
Discard left over marinade.
Step 7
Cook on LOW 5 to 7 hours. Check occasionally and add water as needed.
Step 8
You can add some barbecue sauce during the last 30 minutes or so of cooking, if desired.
Tips & Variations
No special items needed.
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