Pheasant in a Crock

READY IN: 5hrs 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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