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Does anyone have a recipe for slow cooking pheasant in a Crock Pot?

One approach is white chili. Cooked a couple that way this past fall; pretty good. Lots of recipes on the net. IMO best if take the time to chop your own chilis and add individual fresh spices versus using a bag or 2 of McCormcks premixed white chili seasoning.

*Last edited by oldhunter on Thu Dec 19, 2013 10:01 am; edited 1 time in total*

2 or 4 pheasant breasts. Marinated over night in honey-pepper marinade.
In the crock pot place the breasts, along with onion soup mix, 1 teaspoon oregano and 1or 2 small cans of Italian diced tomatoes. Salt and pepper to taste. Serve over noodles or rice.

Forgot the small can of mushrooms.

Here's a really simple slow cooker stew recipe we like.

Jay

-- 2 pheasants, deboned and cut into small pieces
-- 8 carrots, sliced into chunks
-- 6 medium potatoes, sliced
-- 1 large onion, quartered
-- 2 cans cream of mushroom soup
-- 2 cans cream of celery soup
-- 1/2 tsp nutmeg
-- 1 bay leaf
-- salt and pepper

Place ingredients in slow cooker, mix well and cook on low for 6-7 hours.

Member Joined: 25 Jun 2008 Posts: 1863 Location: Wisconsin

2/3 string chicken stock to 1/3 dry white wine or sherry can be fun too. Using a meat thermometer that can be read through the top of the cooker will keep you from overcooking/ making leather as long as you properly insert the probe. Regardless what recipe you use, overcooking is easy to do. Adding veggies can make the process more difficult because they will not cook at the same rate as the bird.

I'm marinating wild turkey breast tonight in 2/3 lemon juice and 1/3 Italian dressing. I'm going to cook it in a crockpot tomorrow with a yellow mustard based BBQ sauce and secret spices. Table muscle talks.

Reno

Thanks guys; this is a great bulletin board. I posted the same question on the Upland Journal site and got no replies in three days. 16 gauge hunters are the best!.

Member Joined: 30 Nov 2011 Posts: 1698 Location: Minnesota

I filet off the breast meat for panfrying for one meal. I put 2 debreasted carcasses in the crockpot for @ 4 hrs or til its fall off bone then remove the meat from the bones. That goes into either white chili or an easy pot pie recipe. Just made some of the white chili this week.

Joined: 13 Jun 2009 Posts: 696 Location: WA/AK

I divide most of my Pheasants, as the meat cooks so differently. I filet out the breasts and use them for Pheasant Cordon Bleu or dredge the filets in seasoned flour, then an egg wash and finally ground macademia nut fines and bake them quickly. The leg and back quarters I throw in my crockpot with a cup of half Sweet Baby Rays BBQ sauce and half Yoshida sauce. When the meat begins to fall off the bones I have a sucking good time. Too messy to serve to guests!!

Plenty of other ideas here, even outside of the crock pot:

http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/

I'm a fan of the pheasant picatta, which is really fast and easy to make once you've assembled the ingredients. Always a fan favorite.

Look under ultimatepheasanthunting.com there are many many recipes listed. Hit the recipes icon. Lots of good ideas. A good forum for pheasant hunting also. Enjoy the Holidays, Merry Christmas.

this is outstanding http://allrecipes.com/recipe/slow-cooker-pheasant-with-mushrooms-and-olives/detail.aspx

Joined: 28 Mar 2008 Posts: 1460 Location: Eagle, Nebraska

Would never put a pheasant in a crock pot, especially if one were to ruin it by covering with cream of mushroom soup or equally ridiculous concoction.

Just finished eating some pheasant breast filets, dredged in a bit of flour and spices and thrown into cast iron skillet with olive oil (wife won't let me use butter) IT was good.

Here is crockpot receipe from a Pheasants Forever cookbook that I have used to win over many a doubter. When I offer landowners some of my bird harvest I also give them this receipe & have always been invited back to hunt.

1 whole pheasant in pieces or breast of 2 birds ( I bone & cube the meat into bit size pieces)
1/4 cup flour plus a liitle more in reserve
salt,pepper & paprika tp taste
1/4 cup vegetabel oil
1/2 cup sherry ( I use dry red wine)
1 can cream of mushroom soup
1 4oz can sliced mushrooms
1/2 bag frozen pearl onions

Wash the pheasant & dry throughly. Add salt pepper & paprika to flour. Dredge pheasant in the flour, knocking off excess flour. Heat oil in a skillet over hight heat & saute pheasant pieces turning occsaionally. When brown move meat to crockpot witha slotted spoon
Add enogh flour to skillet to absorb the juices. Stir well, scraping side & bottom of the pan. Add the sherry(wine) & stir quickly. Add the soup,mushroom & onions & mix well & pour of meat in crockpot. Cook @ low heat setting for at least 8 hours - I have found the longer the better. Keep the lid on until you are ready to serve!
I serve with Uncle Bens Wild & long grain rice
Enjoy!