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

    Average Rating:

    3 Total Reviews

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    • 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.

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    • 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.

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    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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