Bergie's Crock Pot Pheasant

This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.

Skin the pheasant and wash.

Put pheasant in a large bowl with the salt and cover with cold water.

Soak at least an hour.

Then discard the brine solution.

Cut pheasant into 4 pieces.

Mix marinade ingredients in a large zip lock bag.

Put pheasant pieces into the zip lock bag and put into the fridge.

Marinate for 24 hours.

Turn the bag every time you open the fridge.

Discard the marinade.

Put a 1 / 2 cup of water in your crockpot with the pheasant pieces.

You may want to add a little more water while cooking if it goes dry.

Cook on low for at least 5 hours.

pheasant, salt, light soy sauce, worcestershire sauce, dark brown sugar, garlic, liquid smoke, balsamic vinegar, tabasco sauce, pepper