Bergie’s Crock Pot Pheasant

Bergie’s Crock Pot Pheasant

  • Prep Time: 24 hrs
  • Total Time: 29 hrs
  • Servings: 2-4

    • About This Recipe

    “This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.”

    Ingredients

  • 1 -2pheasant( One for every 2 people)
  • 1/4 cupsalt

    • MARINADE

  • 1/3 cuplight soy sauce
  • 3tablespoonsWorcestershire sauce
  • 3tablespoonsdark brown sugar
  • 2tablespoonsfresh pressed garlic
  • 1/2 teaspoonliquid smoke( you can use more but it gets heavy)
  • 3tablespoonsbalsamic vinegar
  • 1tablespoonTabasco sauce
  • pepper

    • Directions

  • 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.

    • Reviews

  • “This recipe was a great hit with my guests and I will make it again. I was searching for a good pheasant recipe and believe I have found it. In the past, my pheasant has turned out dry and tough. Using this recipe the pheasants were tender and moist. Next time I may use a tad bitmore Liquid Smoke or a add a few drops in the water when cooking. Thanks for the great recipe.”

  • “My children are picky eaters. And the prospect of spitting out bird shot wasn’t too appealing to them either. But the whole family loved this recipe. Kids even took the leftovers to school for lunch the next day. It takes some preplanning because of the 24-hour marinate, but the ease of the crock pot cooking makes at all worthwhile. I think the liquid smoke is the secret ingredient. (Don’t worry about the Tobasco. The final product isn’t the least bit hot.)”

  • “Someone my husband knew gave him some pheasants.We had no idea what to do with them.I told him to find a recipe and voila – this is the one he chose.Excellent choice!Meat was very tender & had a nice flavor.Thanks Bergy – now we know what to do with the rest of the birds in the freezer.”

  • “I followed the recipe to a tee.It was incredibly dry.My family wouldn’t eat it.I would not use this recipe”

  • “This recipe is great. The meat fell off the bone and was very moist and juicy, not dry at all as often is the case. I did add a 1/2 teaspoon of liquid smoke and a cup of water after 2 hours of cooking because much of the water had evaporated and was concerned the bird might dry out. Bergy has got a winner with this recipe! Try it, you will love it.”

  • “Both DH and I thought this was dry and bland. But it was tender. DH is a Pheasant hunter so we have had lots of them to eat. I followed the recipe with no changes and we were not inpressed at all. There needs to be more liquid to prevent the bird from drying out. Sorry Bergy, this just did not cut it with us. “

  • “My brother went hunting and brought home 2 pheasant. I’ve never made pheasant before so I was freaking out! But, thanx to you, I came on here and found this recipe, and it turned out pretty good. “

  • “We were given several pheasants by a friend who hunts and, while looking for a recipe, I came across this one and it\’s excellent! I followed the recipe exactly and ended up with juicy, falling-off-the-bone pheasant that tasted wonderful! I was a little leary of the tablespoon of Tabasco sauce, but DH and I couldn\’t detect any heat in the finished birds. Thanks, Bergy, for this keeper!”

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