Perfect Slow Cooker Pheasant Recipes

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES

Steps:

• Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
• Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
• Cover, and cook on High for 4 hours, or Low for 7 hours.

BERGIE'S CROCK POT PHEASANT

Steps:

• Skin the pheasant and wash.
• Put pheasant in a large bowl with the salt and cover with cold water.
• Soak at least an hour.
• Then discard the brine solution.
• Cut pheasant into 4 pieces.
• Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
• Put pheasant pieces into the zip lock bag and put into the fridge.
• Marinate for 24 hours.
• Turn the bag every time you open the fridge.
• Discard the marinade.
• Put a 1/2 cup of water in your crockpot with the pheasant pieces.
• You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
• cook on low for at least 5 hours.