Braised Pheasant (for crockpot)
A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.
Yield
3 servingsPrep
30 minCook
240 minReady
270 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pheasant
(about 1 1/2 pounds each) or 1 pheasant (3 pounds) |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
sliced |
|
| 2 | each |
carrots
pared and quartered |
|
| 2 | slices |
bacon
smoked, lean |
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
sherry
dry or broth |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pheasant
(about 1 1/2 pounds each) or 1 pheasant (3 pounds) |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
sliced |
|
| 2 | each |
carrots
pared and quartered |
|
| 2 | slices |
bacon
smoked, lean |
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
sherry
dry or broth |
*
|
Directions
Season cavity of each pheasant lightly with salt and pepper.
Arrange sliced vegetables in bottom of Crock-Pot.
Place pheasant on top of vegetables. Cut bacon slices in half and place over each breast. Add broth and sherry.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
(Serves 2-4)
