Tender Pheasants Recipe - Allrecipes.com
Tender Pheasants Recipe
  • READY IN 5+ hrs

Tender Pheasants

Recipe by  

"This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!"

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Ingredients Edit and Save

Original recipe makes 4 pheasants Change Servings
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  • PREP

    20 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 20 mins

Directions

  1. Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
  2. Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2010

Easy recipe & great flavor. The bacon adds a nice savory touch. I only mixed in 1/2 cup of water because we prefer a thicker soup/gravy to spoon over our rice & meat. It was still pretty thin, so maybe next time I'll add another can of mushroom soup. Will make this again!

 
Most Helpful Critical Review
Apr 04, 2011

The recipe was a little salty and oniony, but the pheasants were okay. I only give it 3 stars because I'm not a fan of the texture of pheasant.

 

20 Ratings

Dec 30, 2010

Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-)

 
Dec 15, 2010

Tried this for our Thanksgiving lunch and even the most finicky eaters in my family loved it! Will definitely make this again.

 
Nov 09, 2013

When my husband goes pheasant hunting, I always cook the birds in the crock pot this way. It keeps the meat moist and tender. After its done cooking, I take the bacon and skin of the bird and fry them until crisp in about 1tablespoon of butter. While that's cooking, my husband will strain the broth and then get all the meat off the bones... Pheasant can be a pretty bony bird. This is also important because you want to make sure you remove any bebes that could be stuck in the bird from when you shot it. After all the meat is removed and set aside, we save the bones to make stock. Once the bacon and skins are nice and crisp, I remove them from the pan and add flour to the fat to make a rue which I use to thicken the cooking broth. I put the meat back into the thickened sauce and season to taste. I like to add a small pinch of nutmeg to really being out the earthy flavor of the dish. I serve this over brown rice withe the bacon and crispy skins crumbuked on top. goes well with a side of fresh brussel sprouts. So delish!

 
Nov 12, 2012

I always have pheasant in my freezer it seems and I'm always looking for new ways to prepare it. This recipe caught my eye and am I ever glad I made this! The pheasant was so tender and moist it fell right off the bones. I made mashed potatoes to go with it and used the sauce as a gravy. It had great taste. We will make this again.

 
Mar 22, 2011

Spectacular. This was really a wonderful way to make a whole chicken in the crock pot; I used a fryer instead of the pheasants and it came out great! Also, eliminating the bacon, this is a great base recipe for a chicken to which then almost anything can be done for a brand new meal!!

 
Jan 31, 2011

Husband loved this!

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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