Pheasant In A Crock

1. 1

   Put the thyme, parsley, and crushed garlic inside the pheasant.

2. 2

   Tuck the garlic slices between the legs and body.

3. 3

   Season the pheasant with the salt and pepper.

4. 4

   Remove the zest from the orange in long, thick, curly strips; lay them over the breast.

5. 5

   Wrap the breast with the bacon and put the pheasant in a slow cooker.

6. 6

   Halve the orange and squeeze the juice all over the bird.

7. 7

   Put one of the squeezed orange halves in the cavity.

8. 8

   Drizzle the pheasant with olive oil and broth.

9. 9

   Cover and cook on HIGH for 3 1/2-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180u00b0.

10. 10

    Serve the pheasant on a platter, with the juices poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.