Pheasant in slow cooking pot

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Steve Zimmel

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Ingredients:

1 large or 2 small pheasants – quartered, 1 teaspoon salt, ½ cup water, 1 cup seedless grapes - halved, ¼ teaspoon cinnamon, ¼ teaspoon ground cloves, 1 (6 ounce) can frozen orange juice concentrate – thawed, ½ cup slivered toasted almonds (optional.)

Directions:

Place pheasant pieces, skin side up, in slow cooking pot. Combine cinnamon, cloves, salt, orange juice concentrate and water. Pour the mixture over pheasant. Cover and cook on low heat for 7 to 8 hours. Stir in grapes. Place pheasant on serving dish and sprinkle with almonds.

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