Crock pot Pheasant

[Dr. T]

This recipe can be varied in many ways to fit your liking. The key is that the game (I also do this with venison and elk) comes out extremely tender every time. I will use pheasant, quail, chucker, dove or any combo I have after a hunt.

Place meat in pot and just cover with liquid. I use any combination of canned broth, wine, or water. You can add some soy sauce if you like. Bring it all to a boil if your pot will get that hot then simmer at medium or around 250 degrees for two hours. Hint: Brown the elk/venison first in oven.

Then add vegetables and rice and cook another 2 hours more or less (depending on how done you like your veggies*).

Carrots, Celery and peppers are typically what I use with birds (with the venison and elk I add potatoes and peas). Use as much or little as you like.

I prefer brown or wild rice. I have even used wild rice from a box and tossed in the seasoning packets. Depending on how much liquid you have in the pot, is how much rice you add. If you like more of a soup, add less rice. Maybe two cups at most. If like is more of a casserole, add enough rice to absorb all the water. It takes a little experimenting to get the consistency you like.

With venison and elk I don't add rice. I use the liquid to make a brown gravey to pour over the meat and potatoes...

* I have yet to overcook it. The meat should be falling off the bones.

Toward the end, add seasoning you like: thyme, sage, rosemary, poultry seasoning, celery salt…

Enjoy this easy to prepare and hard to screw up meal!!