Wednesday, March 29, 2017

Slow Cooker Pheasant with Steamed Broccoli

We decided to find a recipe that might make the tough pheasant meat a little more soft. We opted for this slow cooker recipe and it did not disappoint! The meat simply fell away from the bones and was very good. It was soft and flavorful. The pellets were easier to identify and remove as well compared to either baked or grilled pheasant dishes that we have made in the past.
The broccoli was simply steamed for this side. We also made a side of wild rice mixture.

Here is the original recipe:

Another close up

View of the plate from the top

Pheasant still in slow cooker


4-6 pheasant breasts
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons minced garlic (optional)
1 tablespoon liquid smoke
1 tablespoon Sriracha sauce
3 tablespoons balsamic vinegar
1/2 teaspoon onion powder


1. Rinse the pheasant.
2. Combine the soy sauce, Worcestershire sauce, brown sugar, garlic (if you're using it), liquid smoke, Sriracha sauce, vinegar and onion powder.
3. Put the pheasant and the marinade in large, non-reactive container and refrigerate for at least 2 hours. Stir the marinade occasionally to keep pheasant coated.
4. Transfer pheasant to slow cooker.
5. Pour the marinade juices over it.0
6. Cover and cook on low for 5 to 7 hours.

What we liked:

It was very flavorful and tender.

What we didn't like:

Nothing, it was great!

What Kaspian thought about it:

He is still not too into our dinners, preferring bread buns for dinner instead. 

Next time:

No Changes - will make again

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