Prep 30 mins
Cook 5 hrs
My husband and father-in-law love pheasant.
Make and share this Pheasant in a Crock recipe from Food.com.
- 3 -4 sprigs fresh thyme
- 3 sprigs fresh parsley
- 2 garlic cloves (one crushed, the other sliced)
- 1 (2 -3 lb) pheasants, rinsed and patted dry
- fresh ground black pepper
- 1 large orange
- 4 slices smoky bacon
- 1 tablespoon olive oil
- 1⁄4 cup chicken broth
- Put the thyme, parsley, and crushed garlic inside the pheasant.
- Tuck the garlic slices between the legs and body.
- Season the pheasant with the salt and pepper.
- Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
- Wrap the breast with the bacon and put the pheasant in a slow cooker.
- Halve the orange and squeeze the juice all over the bird.
- Put one of the squeezed orange halves in the cavity.
- Drizzle the pheasant with olive oil and broth.
- Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
- Serve the pheasant on a platter, with the juices poured over.
This is one of the best recipes I've used in several decades. Lots of room to improvises also. I have added potatoes, sweet potatoes, carrots, onion, celery, cabbage and spinach to cover up the pheasant and WOW...what a treat. I suggest using more oranges...and more zest from the oranges..adds sooo much more flavor to the pheasant. The meat will just fall off the pheasant when your done ... 4 hrs seems to been about the normal I'm ready to eat time. Served on a bed of wild rice and man on man do you have a meal. I serve chilled white wine...and the ladies love it. I also sprinkle just a dash of white white over the pheasant along with the olive oil and orange drippings.
This is by far one of the best Pheasant recipes I have come across! It is also the first time that DH ate the thighs and legs knowing that he was eating them. He normally only likes the breast. We both licked our plates clean. The bird came out so tender and moist that it falls off the bone. The only negative thing I can say about it, is that it doesn't look great plated, but it sure is tasty. Thanks for posting this delicious dish.