Are you looking for a healthy and flavorful way to enjoy pheasant? Look no further! This crock pot pheasant breast recipe is perfect for a weeknight dinner or a special occasion. It's surprisingly easy, requiring minimal hands-on time, and delivers incredibly tender and juicy results. Say goodbye to tough pheasant and hello to a delicious, homemade meal that's sure to impress. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, perfect for those busy weeknights.
Ingredients:
- 2 Pheasant breasts, bone-in or boneless (about 1 pound total)
- 1/2 cup Chicken broth
- 1/4 cup dry white wine (optional, can substitute with more broth)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
Instructions:
Step 1: Preparing the Pheasant
Pat the pheasant breasts dry with paper towels. This helps them brown properly. Season generously with salt, pepper, thyme, and rosemary.
Step 2: Sautéing the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step adds depth of flavor to the overall dish.
Step 3: Browning the Pheasant (Optional)
For extra flavor, you can brown the pheasant breasts in the same skillet for 2-3 minutes per side before transferring them to your slow cooker. This step is optional but highly recommended for a richer taste.
Step 4: Slow Cooking
Place the sautéed vegetables in the bottom of your slow cooker. Add the pheasant breasts on top. Pour the chicken broth and white wine (if using) over the pheasant. Stir in the Dijon mustard.
Step 5: Cooking Time
Cook on low for 6-8 hours or on high for 3-4 hours, or until the pheasant is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
Step 6: Serving
Remove the pheasant from the slow cooker and let it rest for 5-10 minutes before slicing or shredding. Serve the pheasant over rice, mashed potatoes, or your favorite side dish. The cooking liquid can be strained and used as a delicious sauce.
Tips for Success:
- Bone-in vs. Boneless: Both bone-in and boneless pheasant breasts work well in this recipe. Bone-in pheasant will take a bit longer to cook.
- Don't Overcook: Overcooked pheasant will be dry. Use a meat thermometer to ensure it reaches the correct internal temperature.
- Adjust Seasoning: Feel free to adjust the herbs and spices to your liking. A pinch of garlic powder or paprika would be delicious additions.
- Make it a Meal: Add other vegetables to your slow cooker, such as mushrooms, potatoes, or green beans.
Variations:
- Creamy Mushroom Pheasant: Stir in 1/2 cup of heavy cream and 1/2 cup of sliced mushrooms during the last hour of cooking.
- Spicy Pheasant: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the cooking liquid.
- Citrus Pheasant: Add the zest and juice of one lemon or orange to the cooking liquid for a bright and refreshing twist.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and serving size.
- Calories: Approximately 250-300
- Protein: Approximately 30-35 grams
- Fat: Approximately 10-15 grams
- Carbohydrates: Approximately 5-10 grams
This crock pot pheasant breast recipe is a fantastic example of healthy meals you can easily make at home. It's a delicious and satisfying dish that is perfect for any occasion. Enjoy!