Crockpot Pheasant With Balsamic Marinade Recipe

Cooking Directions

• STEP 1.In a bowl, combine balsamic vinegar, olive oil, garlic, rosemary, thyme, salt, and pepper.
• STEP 2.Place the pheasant in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
• STEP 3.Transfer the marinated pheasant and marinade into a crockpot. Cook on low heat for 6-8 hours or until the meat is tender and cooked through.
• STEP 4.Once cooked, remove the pheasant from the crockpot and let it rest for a few minutes before serving.
• STEP 5.Serve the crockpot pheasant with the cooked marinade as a sauce and garnish with fresh herbs, if desired.

Cooking Tips

• If you don't have a crockpot, you can also cook the pheasant in a slow cooker on low heat for the same amount of time.
• For extra flavor, you can sear the pheasant in a hot skillet before transferring it to the crockpot.
• Make sure to use a meat thermometer to check if the pheasant is cooked through. The internal temperature should reach 165°F (74°C).

Storage and Serving

• Leftover crockpot pheasant can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pheasant and marinade in a saucepan and gently warm it over low heat until heated through.
• Serve the reheated pheasant with fresh herbs and a side of roasted vegetables or mashed potatoes.