Pleasant Pheasant Feast

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
  • 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


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!


1 comment

  1. I’m heading to Texas in early December for my first pheasant hunt. This is the one purchased through the NRA auction back in May and donated so graciously by the Frantz Family. I’ll try this recipe you gave – thanks Marsha!

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