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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow-Cooked Pheasant/Chucker Recipe

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This recipe for Slow-Cooked Pheasant/Chucker is from Lossick Family Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pheasants, 1 chucker off bone
1 cup golden mushroom soup
1 can water
4 green onions
6 cloves garlic (crushed)
2 tsp. Worcestershire sauce
1 tsp. hot sauce
1 tsp. white pepper
Bacon grease froosemarym cooked bacon
2 piches Rosemary
Cornstarch mixed in 1/2 cup 2% milk for thickening after
Directions:
Directions:
Cook bacon, chop up & set aside. Combine all ingredients in crock-pot(excluding corn starch). Add breasts and tenderloins from the bird to pot. Cook on high 2 hours then low 2-3 hours. Add cornstarch/milk to thicken gravy. Serve over mash potatoes or rice.

 

 

 

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