When my husband Al returned from North Dakota Pheasant hunting, accompanying him was a cooler full of these game birds. I had no idea what to do with them but knew that I would find new and interesting ways to prepare this delicacy. Searching and asking friends brought this wonderful dish to our table. Enjoy!
- 2 pheasant
- 1/4 cup salt
- 1/2 cup water or broth
- Barbecue sauce, optional
– 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
Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour – drain and rinse.
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.
Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth. Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.
I accompanied this dish with wild rice and a green lettuce salad. A wonderful bottle of Pinot Noir is a great accompaniment. Bon Appetite! And thanks Al for adding to our game reserve in our freezer!