Slow Cooker Crock Pot

As more and more start cooking pheasant in slow cookers, no doubt you’d want to do the same thing. Fortunately preparing these recipes is a painless procedure.

Spicy Pheasant

Some like it hot, and if you count yourself among those, prepare the following: half a tablespoon of onion powder, balsamic vinegar (2 tablespoons), bell peppers (half a cup, red and green, crushed, seeds removed), 3 tablespoons of hot sauce, liquid smoke flavoring (1 tablespoon), minced garlic (one cup), brown sugar (3 tablespoons) and a tablespoon of soy sauce.

You should also have a cup of beef broth, a can (12 ounces) of barbecue sauce, 2 pheasants and half a tablespoon of salt.

Before putting the pheasant in a slow cooker you should rinse it with water and some salt. Soak it for 60 minutes and then remove the liquid. In the meantime prepare the marinade. Get the soy sauce, balsamic vinegar, garlic, brown sugar and the other seasonings. Combine them in a mixing bowl and stir it well. When the marinade is made, put the pheasant in there and set the container in the refrigerator for 2 hours.

After 2 hours take out the container and put the pheasant in the slow cooker. Pour in the chicken broth and set the crock pot to low. After 7 hours, pour in the barbecue sauce and the crushed peppers. Stir for a couple of minutes, and cook (high) for a couple more hours.

Remove the pheasant in the crock pot and set on a saucepan. This goes very well with hot fried rice with bits of scrambled eggs, peppers and shrimp.

Pheasant with Sour Cream

Ready a teaspoon of paprika, sage (crushed, 1 tablespoon), celery (4 stalks), 8 small carrots (chopped), a 12 ounce can of mushroom soup, 2 pheasants and a teaspoon of salt and pepper.

After being washed and chopped, put the pheasants in the slow cooker. Add a little more spice by spraying some celery, salt and more pepper. Add in the chopped carrots, and the other ingredients, pouring in the sour cream last. Use a spoon to roll over the birds so it is thoroughly coated.

When cooking on high, do not let more than 6 hours go by. Let 5 and a half hours pass, and remove the lid. Stir it for a couple of minutes. Put the cover back on and cook for another 20 minutes, still on high.

Put the pheasants on a large bowl, and sprinkle the juices. Have some crackers ready, and your meal is set.

Making pheasants in a slow cooker is not like preparing your usual time consuming and messy meal. The process is basically the same for all recipes with only the ingredients varying, making this very attractive and practical for busy people.

Tags: Food, Slow Cooker, Rival, Rival Crock Pot, Crock Pot Cooker Parts