Tender Crock Pot Marinated Pheasant

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 to 2 whole pheasants (plan for one pheasant per two servings)
• 1/4 cup coarse salt (approximately 60g)
• 1/3 cup light soy sauce (approximately 80ml)
• 3 tablespoons Worcestershire sauce (approximately 45ml)
• 3 tablespoons dark brown sugar, packed (approximately 45g)
• 2 tablespoons freshly minced garlic (from about 6-8 cloves)
• 1/2 teaspoon liquid smoke (use sparingly, as too much can overpower the dish)
• 3 tablespoons balsamic vinegar (approximately 45ml)
• 1 tablespoon Tabasco sauce (or your preferred hot sauce, approximately 15ml)
• to taste freshly ground black pepper

Method

Follow the steps in order for the best result.

1. Begin by carefully skinning the pheasant(s). Once skinned, rinse thoroughly under cold running water to ensure cleanliness.
2. Place the prepared pheasant into a spacious bowl. Add the 1/4 cup of salt, then completely submerge the bird(s) with cold water.
3. Allow the pheasant to soak in this brine solution for a minimum of one hour.
4. After the soaking period, drain and discard the brine solution completely.
5. Carefully cut each pheasant into four manageable pieces.
6. In a large, sturdy resealable bag (ensure it's spacious enough to comfortably hold the pheasant pieces), combine all the marinade ingredients: light soy sauce, Worcestershire sauce, dark brown sugar, minced garlic, liquid smoke, balsamic vinegar, Tabasco sauce, and a generous grind of black pepper.
7. Add the pheasant pieces to the bag with the marinade, ensuring they are well coated. Seal the bag securely, removing as much air as possible, and place it in the refrigerator.
8. Allow the pheasant to marinate for a full 24 hours to deeply infuse the flavors.
9. For optimal marination, flip or gently massage the bag each time you open the refrigerator, ensuring all surfaces of the pheasant are exposed to the marinade.
10. Once the marinating time is complete, remove the pheasant from the bag and discard the remaining marinade.
11. Transfer the marinated pheasant pieces to your slow cooker. Pour 1/2 cup of water into the pot alongside the pheasant.
12. Throughout the cooking process, monitor the liquid level; if it appears to be drying out, feel free to add a splash more water. For an elevated flavor, consider substituting the water entirely with a dry white wine, or use a 50/50 blend of wine and water.
13. Cover your slow cooker and cook on the 'low' setting for a minimum of 5 hours, or until the pheasant is fork-tender and easily pulls apart.