I have two pheasant leg/thigh pieces. I'm thinking slow cooker with mushrooms, carrots, celery and onion with some red wine??? Any thoughts on this? Haven't cooked pheasant before.
Pheasant Leg/thigh pieces - how to cook
- Thread starter TNRifleman
- Start date
If its anything like turkey, just slow cook it like you've said until the meat falls off the bone...should be delicious.
MickThompson
Well-Known Member
I usually save up multiple sets for a stew or gumbo
Should be delicious!
I've done sandhill crane legs before. Salt & pepper liberally and let it sit a few hours beforehand. Sizzle some bacon in a dutch oven for some grease, than brown the meat on all sides over medium heat. Remove, sauté some onions & garlic, then pour in about 1/2C of good red wine & scrape the bottom. Once it settles down, add a 1/2C chicken stock, then put your meat back in. There should only be enough liquid to reach the bottom of the meat without really covering it. Let it go in a 300° oven for a few hours.
If you season it a day or two ahead of time, it should be sufficiently brined so as not to dry out when you cook it
