Pheasant of the Fall


Pheasant of the Fall

Cook Time: 240

Serving Size: 2


  • Breasts and Legs
    Apple Cider
    Macintosh Apples (about 4)
    Oranges (about 2)


  1. Place well trimmed and thawed pheasant parts in a crock pot.
    Fill crock pot up to about half way past the pheasant pieces.
    Slice apples and oranges and place ON TOP of the pheasant parts so they are completely covered.
    Cook on low for 4-5 Hours.


When the time is up the meat should be falling of the bones. Make sure to leave as little fat as possible in the meat before you drop it in the pot. This is a easy and GREAT "bring to the huntin' camp" recipe.

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