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Harry's Crockpot Rooster Pheasant Recipe

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This recipe for Harry's Crockpot Rooster Pheasant is from Harry's Favorite Recipes Cookbook Project, 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 rooster pheasant
•1/4 cup salt
•1/2 cup chicken broth
•barbecue sauce, optional
Marinade:
•1/3 cup soy sauce
•3 tablespoons Worcestershire sauce
•3 tablespoons dark brown sugar
•2 tablespoons minced garlic, optional
•1 tablespoon liquid smoke flavoring
•1 tablespoon Tabasco sauce
•3 tablespoons balsamic vinegar
•onion powder, to taste
Directions:
Directions:
1. Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.
2. Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.
3. Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of chicken broth.
4. Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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