I've already told you that Paul is a hunter. He and Rosey, our Golden Retriever, annually bring home several pheasants for the freezer. The birds are pen-raised and released over the course of the season. Because they are fed corn they do not have a 'gamey' taste but are a cross between turkey and Cornish Game hens in my opinion. Over the years I have tried many different ways of cooking pheasant. Best cooked slowly and in moisture, here is one of our favorites. Pheasant in the slow cooker, with white wine and garlic, along with other seasonings. You could also substitute chicken or other poultry.
2 pheasants, cut into serving size pieces
1/4 cup flour, seasoned with salt and pepper
4 tbsp. oil
4 tbsp. butter
1 garlic clove
1 cup chopped onion
1 cup Sauterne or dry white wine
1 tbsp. sugar
1 sm. can chopped mushrooms or 1 cup thickly sliced fresh
1 small can sliced black olives
1 1/2 cups chicken broth
Dredge pheasant meat in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to slow cooker or roasting pan. Mash garlic clove in skillet juices, add onion, wine, sugar, mushrooms, olives, and broth.
Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in slow cooker/Crock Pot on low 5-6 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. I prefer the slow cooker/Crock Pot method as it's a long slow cooking and mingles the flavors better. The meat will cook to the point of falling off the bone.
Serve with wild rice. Enjoy!
Image from Google Images