Slow Cooker Pheasant

[Aled]

Hello All

Looking for some ideas. 

OK Cooking pheasant in a slow cooker, i would put some bacon on the breast, add cider, a chicken stock cube, some rough cut potatoes and carrots, and leave on a low power for 8 hours. Anybody do anything different? Or have any suggestions? 

Cheers

Aled

[ditchman]

baste it first...and maybe quater it as well........

add a little sweet sherry

[Aled]

Sounds good, 

[Saltings]

never done a whole  pheasant   in the slow cooker    but have a sliced and diced a couple into a korma curry   Aldi 2 jars   inc  veg for color  and some diced tates to be served on rice   

[Aled]

That sounds good, Saltings, I haven't done that with pheasant, but i have cooked rabbit that way.

[ditchman]

i have a pheasant in the freezer......i thyink i might defrost it this eve...and do just that in the slow cooker.....with carrots and leeks red wine...and have some roast pots with it...and finely chopped cabbage

[Fisheruk]

I’ve got one in our live larder, keeps coming in the back garden. Who needs a freezer at this time of the year? 🤣 slow cooker, easy peasy, just a baked potato to go with it. Simples. 😋

[Aled]

let us know how they taste. 

 

[Saltings]

9 hours ago, ditchman said:

i have a pheasant in the freezer......i thyink i might defrost it this eve...and do just that in the slow cooker.....with carrots and leeks red wine...and have some roast pots with it...and finely chopped cabbage

you have been brought up properly  onons neps       the irish way  cabbage must include gamon or bacon in the same pot to get the best greens  

[Zapp]

Not strictly an answer to the question you asked but this pressure cooker recipe is excellent

https://therockymountainwoman.com/how-to-cook-pheasant-in-a-pressure-cooker/

I add onions, carrots and a glass of white wine to the pot and put a couple of tablespoons of italian seasoning in the flour.

It's great with mash, boiled potatoes, white rice, dumplings, pasta or whatever.  For rice or pasta I also add a tablespoon of creme fraiche to make a bit more of a substantial sauce.

[ehb102]

Pheasant legs. Chucked in some boullion, pulled off the bone and served in wraps with barbecue sauce. The only thing is that I forgot to take out the tendons at the time of pulling, was like eating badly filleted fish.

[Aled]

ehb yes i've done that in the past!

Thanks for the replies there, food for thought. 

Cheers

Aled