Bergie's Crock Pot Pheasant

"This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours."
photo by teresas photo by teresas
photo by teresas
photo by Josef R. photo by Josef R.
Ready In:




  • Skin the pheasant and wash.
  • Put pheasant in a large bowl with the salt and cover with cold water.
  • Soak at least an hour.
  • Then discard the brine solution.
  • Cut pheasant into 4 pieces.
  • Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
  • Put pheasant pieces into the zip lock bag and put into the fridge.
  • Marinate for 24 hours.
  • Turn the bag every time you open the fridge.
  • Discard the marinade.
  • Put a 1/2 cup of water in your crockpot with the pheasant pieces.
  • You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
  • cook on low for at least 5 hours.

Questions & Replies

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  1. RogerOH
    This recipe was a great hit with my guests and I will make it again. I was searching for a good pheasant recipe and believe I have found it. In the past, my pheasant has turned out dry and tough. Using this recipe the pheasants were tender and moist. Next time I may use a tad bit more Liquid Smoke or a add a few drops in the water when cooking. Thanks for the great recipe.
  2. Josef R.
    Got a nice pheasant a few weeks ago, used this recipe, wow!! I was told that pheasant is very dry - nope, not at all. Used cooking sherry, with a little water, the pheasant was phenomenal. Going to use this for partridges, that are soaking in brine this very moment.
  3. tjorge01
    My children are picky eaters. And the prospect of spitting out bird shot wasn't too appealing to them either. But the whole family loved this recipe. Kids even took the leftovers to school for lunch the next day. It takes some preplanning because of the 24-hour marinate, but the ease of the crock pot cooking makes at all worthwhile. I think the liquid smoke is the secret ingredient. (Don't worry about the Tobasco. The final product isn't the least bit hot.)
  4. Lizzybob
    Someone my husband knew gave him some pheasants. We had no idea what to do with them. I told him to find a recipe and voila - this is the one he chose. Excellent choice! Meat was very tender & had a nice flavor. Thanks Bergy - now we know what to do with the rest of the birds in the freezer.
  5. citmguth
    I followed the recipe to a tee. It was incredibly dry. My family wouldn't eat it. I would not use this recipe



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