Crock Pot Pheasant Recipes With Bacon Food

TENDER PHEASANTS

Steps:

• 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.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

BERGIE'S CROCK POT PHEASANT

Steps:

• Skin the pheasant and wash.
• Put pheasant in a large bowl with the salt and cover with cold water.
• Soak at least an hour.
• Then discard the brine solution.
• Cut pheasant into 4 pieces.
• Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
• Put pheasant pieces into the zip lock bag and put into the fridge.
• Marinate for 24 hours.
• Turn the bag every time you open the fridge.
• Discard the marinade.
• Put a 1/2 cup of water in your crockpot with the pheasant pieces.
• You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
• cook on low for at least 5 hours.

PHEASANT IN A CROCK

Steps:

• Put the thyme, parsley, and crushed garlic inside the pheasant.
• Tuck the garlic slices between the legs and body.
• Season the pheasant with the salt and pepper.
• Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
• Wrap the breast with the bacon and put the pheasant in a slow cooker.
• Halve the orange and squeeze the juice all over the bird.
• Put one of the squeezed orange halves in the cavity.
• Drizzle the pheasant with olive oil and broth.
• Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
• Serve the pheasant on a platter, with the juices poured over.

SOUTHERN FARM RECIPE FOR CROCK POT(QUICK AND EASY)

Steps:

• wash and dry pheasants in cold water, repeat this step twice.
• cut up potatoes, carrots, onions into your preferred size.
• put one can of cream of mushroom in bottom of crock pot.
• place pheasant in crock pot.
• place your seasoning and vegetables in crock pot.
• put the second can of cream of mushroom on top of everything.
• place cooker on low and cook for 6-8 hours.
• stir occasionally.
• 1 hour before serving take pheasant out and debone.
• place deboned meat back in crock pot for 1 hour.
• serve and enjoy.

POT-ROASTED PHEASANT

Steps:

• Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
• In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

PHEASANT WITH BACON AND SOUR CREAM

Steps:

• Pre-heat the oven to moderate.
• Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.
• Pull the skin back over the breasts, and brush the birds liberally with the melted butter.
• Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.
• Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.
• Pour the sour cream over the birds and season with salt and pepper.
• Cover and cook for 40 to 55 minutes.
• Transfer the birds to a heated serving platter and keep hot.
• Stir the cream into the pan juices, on top of the stove.
• Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.

POT-ROAST PHEASANT WITH CIDER & BACON

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
• Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
• Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
• Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.