Mmm… pheasant

This is the pheasant I shot back in fall that has been sitting in my freezer until now. At the moment, it is thawing in my fridge in preparation for tonight, when it will become my dinner.

Back when I shot the bird, I thought I’d smoke it, but I don’t want to wait until spring. So I’m asking anyone reading to suggest a recipe in the comments section. Otherwise, I’m just going to try my luck and see what happens.

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2 Responses to Mmm… pheasant

  1. Karin says:

    This submission may to too late. I haven’t made pheasant in ages but this is how we’ve done it:

    Slow cooker liner (optional)
    1 zip top gallon sized bag
    1/4 cup flour
    1 tbsp. seasoned salt or spiced salt blend such as Old Bay or Tony Chachere’s
    meat of 2 pheasants, boned and cut into pieces
    2 cans of condensed cream soup (any flavor or combination)
    2 soup cans of water
    1 package dry onion soup mix
    Step 1Put the cut pheasant into the zip top bag.

    Step 2Add the flour and salt seasoning to the bag with the pheasant. Seal the bag and shake to coat the pheasant.

    Step 3Put the slow cooker liner into the slow cooker. You do not need one, but it will make cleanup easier.

    Step 4Add the pheasant, 2 cans of condensed soup, 2 cans of water and the dry onion soup mix to the slow cooker.

    Step 5Cover the slow cooker. Plug it in and let the pheasant cook on low heat for 7 to 8 hours. Serve the pheasant warm.

  2. Karin says:

    Forgot to mention something important with the recipe, omit the 1 TBS salt , the soups have plenty!!