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Field to Table | Slow Cooker Pheasant

Hunting is so rewarding, it's honestly a wholesome moment for me. There's something about the feeling that I shot, skinned and cooked this animal that makes me feel so powerful. Nothing says fresh food like hunting! My friend refers to these birds as "fancy chickens" and after this hunt and recipe I completely agree.
This slow cooker recipe is great for days when you're busy. As my dad would say it's a "drop it and leave it recipe."

Ingredients:

  • 1 whole pheasant

  • Salt

  • Pepper

  • Garlic powder

  • 1 medium onion, chopped

  • 1 tbsp. Worcestershire sauce

  • 1 can cream of mushroom soup

  • 1 green onion, thinly sliced

  • 1 serving rice


Directions:

  1. Place pheasant in crockpot sprinkle with salt, pepper and garlic powder. Flip pheasant and repeat this step.

  2. Add onion, Worcestershire sauce and cream of mushroom.

  3. Spread out evenly across the top of pheasant.

  4. Cover with lid and cook on low for five hours, mid way go ahead and flip the pheasant.

  5. Once the pheasant is cooked take it out and place on plate. Set aside to cool for a few minutes.

  6. While the pheasant is cooling, boil water and prepare your rice (I cheat and use the Boil in a Bag).

  7. Using two forks shred pheasant completely and place back in crockpot to soak up the sauce.

  8. Plate by putting rice down and adding a scoop of the shredded pheasant. Top with green onion and enjoy.



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