Pheasant in slow cooking pot

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

chef/credit: Larry Hamre

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Ingredients:

1 large or 2 small pheasants - quartered, 1 teaspoon salt, 1/2 cup water, 1 cup seedless grapes - halved, 1/4 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1 (6 ounce) can frozen orange juice concentrate - thawed, 1/2 cup slivered toasted almonds are optional.

Directions:

Place pheasant pieces, skin side up, in slow cooking pot. Combine cinnamon, cloves, salt, orange juice concentrate and water. Pour 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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