Pheasant In A Crock

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 2
• 3 -4 sprigs fresh thyme
• 3 sprigs fresh parsley
• 2 garlic cloves (one crushed, the other sliced)
• 1 (2 -3 lb) pheasants, rinsed and patted dry
• salt
• fresh ground black pepper
• 1 large orange
• 4 slices smoky bacon
• 1 tablespoon olive oil
• 1/4 cup chicken broth

Recipe

• 1 put the thyme, parsley, and crushed garlic inside the pheasant.
• 2 tuck the garlic slices between the legs and body.
• 3 season the pheasant with the salt and pepper.
• 4 remove the zest from the orange in long, thick, curly strips; lay them over the breast.
• 5 wrap the breast with the bacon and put the pheasant in a slow cooker.
• 6 halve the orange and squeeze the juice all over the bird.
• 7 put one of the squeezed orange halves in the cavity.
• 8 drizzle the pheasant with olive oil and broth.
• 9 cover and cook on high for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
• 10 serve the pheasant on a platter, with the juices poured over.