Pheasant in a Crock
Elevate your dinner table with the rustic elegance of "Pheasant in a Crock," a slow-cooked masterpiece perfect for cozy gatherings or refined weeknight meals. Tender pheasant is seared to golden perfection before simmering gently in a crockpot with a medley of sautéed onions, carrots, celery, garlic, and fresh herbs like thyme and rosemary. Infused with the rich flavors of chicken broth and a splash of dry white wine, this dish offers a comforting, yet sophisticated taste. For an extra touch of indulgence, add a swirl of heavy cream toward the end of cooking to create a velvety sauce that pairs beautifully with crusty bread, fluffy mashed potatoes, or steamed rice. With minimal hands-on time and hearty, aromatic results, this slow cooker pheasant recipe is sure to become a go-to favorite for wild game enthusiasts and gourmet food lovers alike.
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Recipe Information
Ingredients
- 1 whole (about 2-3 lbs) pheasant
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the pheasant under cold water and pat it dry with paper towels. Season the entire bird with salt and pepper.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the pheasant on all sides until golden brown, about 3-4 minutes per side. Remove the pheasant and set aside.
Add the remaining butter to the skillet. Once melted, sauté the diced onion, carrots, and celery for 5 minutes, or until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir well until incorporated. Allow it to cook for 1 minute to get rid of the raw flour taste.
Deglaze the skillet by adding the white wine, stirring to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes.
Transfer the seared pheasant and sautéed vegetables to a crockpot. Add the chicken broth, thyme, rosemary, bay leaves, and an additional sprinkle of salt and pepper.
Cover the crockpot with its lid and cook on LOW for 4-5 hours, or until the pheasant is tender and the meat is easily shreddable.
If desired, stir in heavy cream during the last 15 minutes of cooking for a richer sauce.
Remove the thyme, rosemary, and bay leaves before serving. Garnish the dish with chopped parsley and serve with crusty bread, potatoes, or rice.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
