Bergie'S Crock Pot Pheasant

• 1 -2 pheasant (One for every 2 people)
• 1/4 cup salt
• MARINADE
• 1/3 cup light soy sauce
• 3 tablespoons Worcestershire sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons fresh pressed garlic
• 1/2 teaspoon liquid smoke (you can use more but it gets heavy)
• 3 tablespoons balsamic vinegar
• 1 tablespoon Tabasco sauce
• pepper

1. Skin the pheasant and wash.
2. Put pheasant in a large bowl with the salt and cover with cold water.
3. Soak at least an hour.
4. Then discard the brine solution.
5. Cut pheasant into 4 pieces.
6. Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
7. Put pheasant pieces into the zip lock bag and put into the fridge.
8. Marinate for 24 hours.
9. Turn the bag every time you open the fridge.
10. Discard the marinade.
11. Put a 1/2 cup of water in your crockpot with the pheasant pieces.
12. You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
13. cook on low for at least 5 hours.

people, salt, marinade, soy sauce, worcestershire sauce, dark brown sugar, garlic, liquid smoke, balsamic vinegar, tabasco sauce, pepper

Taken from www.food.com/recipe/bergies-crock-pot-pheasant-9166 (may not work)