Crockpot Pheasant

Yield is for 2 pheasant breasts (alter recipe as needed for additional breasts!)

Ingredients:
~2 pheasant breasts (thoroughly de~feathered and cleaned!)
~1/4 cup salt (it is used as a brine)
~1 standard size can of chicken broth
~1/3 cup soy sauce
~3 tbsp. Worcestershire sauce
~3 tbsp. brown sugar
~2 tbsp. minced garlic
~3 tbsp. minced yellow onion
~1 tbsp. tabasco sauce
~1 tbsp. liquid smoke
~3 tbsp. balsamic vinegar
~fresh ground pepper to taste
~BBQ sauce (Optional)

Directions:

Place de~feathered and cleaned pheasant breasts in a large bowl and cover with cold water and the salt. Put in fridge and let soak for 1 hour.

In a separate bowl, combine chicken broth, soy sauce, Worcestershire sauce, brown sugar, tabasco, liquid smoke and balsamic vinegar. Mix thoroughly.

Drain and rinse pheasant breasts from the brine and then pat dry and place into the crock pot. Pour the chicken broth mixture over the top. Sprinkle the garlic and onion across the top and grind your pepper shaker over the top. Put the lid on and cook on low for appx 5 hours. Remove lid and drizzle BBQ sauce over the breasts (if desired).

The important thing with pheasant is that it needs to be cooked on low temperatures slowly and covered with moisture so that all the juices stay inside the bird. It can dry out quickly because it is low in fat.  Cook additional 1 hour or until the meat is white, juices run clear and has reached an internal temperature of at least 165 degrees F.