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    You are in: Home / Recipes / Pheasant in a Crock Recipe
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    Pheasant in a Crock

    Pheasant in a Crock. Photo by TeresaS

    1/2 Photos of Pheasant in a Crock

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    ratherbeswimmin''s Note:

    My husband and father-in-law love pheasant.

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    Units: US | Metric


    1. 1
      Put the thyme, parsley, and crushed garlic inside the pheasant.
    2. 2
      Tuck the garlic slices between the legs and body.
    3. 3
      Season the pheasant with the salt and pepper.
    4. 4
      Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
    5. 5
      Wrap the breast with the bacon and put the pheasant in a slow cooker.
    6. 6
      Halve the orange and squeeze the juice all over the bird.
    7. 7
      Put one of the squeezed orange halves in the cavity.
    8. 8
      Drizzle the pheasant with olive oil and broth.
    9. 9
      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°.
    10. 10
      Serve the pheasant on a platter, with the juices poured over.

    Ratings & Reviews:

    • on March 13, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008


    • on January 22, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pheasant in a Crock

    Serving Size: 1 (604 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1142.0
    Calories from Fat 626
    Total Fat 69.6 g
    Saturated Fat 20.0 g
    Cholesterol 353.1 mg
    Sodium 656.1 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 2.3 g
    Sugars 8.7 g
    Protein 110.0 g

    The following items or measurements are not included:

    fresh thyme

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