3 Reviews

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.

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pahaeagle March 13, 2010

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.

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teresas January 22, 2008
Pheasant in a Crock