Bergie's Crock Pot Pheasant

From: Chef #437723

On Jan 28, 2007

This recipe is great. The meat fell off the bone and was very moist and juicy, not dry at all as often is the case. I did add a 1/2 teaspoon of liquid smoke and a cup of water after 2 hours of cooking because much of the water had evaporated and was concerned the bird might dry out. Bergy has got a winner with this recipe! Try it, you will love it.

From: TeresaS

On Jul 22, 2006

Both DH and I thought this was dry and bland. But it was tender. DH is a Pheasant hunter so we have had lots of them to eat. I followed the recipe with no changes and we were not inpressed at all. There needs to be more liquid to prevent the bird from drying out. Sorry Bergy, this just did not cut it with us.

From: Leslie in Texas

On Jun 2, 2004

We were given several pheasants by a friend who hunts and, while looking for a recipe, I came across this one and it\'s excellent! I followed the recipe exactly and ended up with juicy, falling-off-the-bone pheasant that tasted wonderful! I was a little leary of the tablespoon of Tabasco sauce, but DH and I couldn\'t detect any heat in the finished birds. Thanks, Bergy, for this keeper!

From: Roger/OH

On Sep 5, 2003

This recipe was a great hit with my guests and I will make it again. I was searching for a good pheasant recipe and believe I have found it. In the past, my pheasant has turned out dry and tough. Using this recipe the pheasants were tender and moist. Next time I may use a tad bit more Liquid Smoke or a add a few drops in the water when cooking. Thanks for the great recipe.