Recipe by ratherbeswimmin'
My husband and father-in-law love pheasant.
Top Review by pahaeagle
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.
- 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
Directions See How It's Made
- 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.