Slow Cooker Crock Pot

More and more sumptuous pheasant recipes are emerging today and we would like to be of help in augmenting your knowledge about some of the pheasant recipes that can be cooked using the crock pot.

For the first pheasant recipe that we would teach you, you will need onion powder, three tablespoons of balsamic vinegar, a tablespoon of Tabasco sauce, a tablespoon of liquid smoke flavoring, two tablespoons of minced garlic, three tablespoons of dark brown sugar, three tablespoons of Worcestershire sauce, and 1/3 cup of soy sauce for the marinade. The other ingredients you need to prepare are barbecue sauce, half cup of broth or water, ¼ cup of salt, and two pheasants.

First of all, you mush rinse the pheasant. In a bowl with salt, put the pheasant and cover it with water. Allow the pheasant to soak for an hour before rinsing and draining it. The ingredients for the marinade should then be combined in a container. Once they are mixed well, add the pheasant and let it stay in the refrigerator for approximately two hours. In order to keep the pheasant coated, make sure that you stir it occasionally. Then, remove the pheasant from the container and transfer it to a crock pot. Half cup of chicken broth or water should then be added before setting the crock pot on low for a maximum of seven hours. Thirty minutes before cooking time, the pheasant should be coated with barbecue sauce. However, it must be remembered that coating the pheasant with barbecue sauce is optional.

There is another pheasant recipe that we would want to teach you. This one is simply called Crock Pot Pheasant but this is totally different from the pheasant recipe that we previously discussed.

For this pheasant recipe, what we need are half teaspoon of paprika, ¼ teaspoon of crushed sage, six carrots, six stalks of celery, a ten-ounce can of cream of mushroom soup, and two whole pheasants.

To clean the pheasants, they must be rinsed with cold water before patting them dry. Sprinkle the pheasants with pepper and salt to taste. The carrots and celery should be sliced, measuring 1 inch each, before they are placed in the base of the crock pot. The cream of mushroom soup as well as the spices should all be poured into the crock pot. After the soup and all the vegetables are placed in the crock pot, the pheasants may now be placed in the crock pot too. Cooking time should not exceed six hours on high setting. This pheasant recipe is served best with rice.

Tags: Food, Crock Pot, Crockpot, Recipes, Rival