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Add a photoServings: 1
Ingredients
- 2 x pheasant
- 1/4 c. salt
- 1/3 c. soy sauce can use low sodium
- 3 Tbsp. Worcestershire sauce
- 3 Tbsp. dark brown sugar
- 2 Tbsp. chopped garlic (optional)
- 1 Tbsp. liquid smoke flavoring
- 1 Tbsp. Tabasco sauce
- 3 Tbsp. balsamic vinegar Onion pwdr to taste
Directions
- Rinse pheasant. Put pheasant in a large bowl with salt. Cover pheasant with water. Soak at least 1 hour. Drain and rinse pheasant.
- Mix marinade ingredients. Put pheasant and marinade in large container and put in the refrigerator. Marinate at least 2 hrs, stirring pheasant every so often to keep pheasant coated with marinade.
- Put pheasant in crock pot with 1/2 c. of water. Throw away left over marinade. Cook on LOW 5 to 7 hrs. Check occasionally and add in water as needed.
- You can add in some barbecue sauce during the last 30 min or possibly so of cooking, if you like.
- Comments: This comes out so tender it is falling off the bone. Great flavor!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 917g | |
| Calories 1420 | |
| Calories from Fat 537 | 38% |
| Total Fat 59.5g | 74% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 453mg | 151% |
| Sodium 33943mg | 1414% |
| Potassium 2281mg | 65% |
| Total Carbs 61.86g | 16% |
| Dietary Fiber 1.1g | 4% |
| Sugars 46.75g | 31% |
| Protein 151.36g | 242% |
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