Crockpot Pheasant With Balsamic Marinade Recipe

Recipe By Slurrp

Crockpot Pheasant with Balsamic Marinade is a delicious and tender dish that is perfect for a cozy dinner. The pheasant is marinated in a flavorful mixture of balsamic vinegar, garlic, and herbs, which infuses it with a rich and tangy taste. Slow cooking in a crockpot ensures that the meat becomes incredibly tender and juicy. Serve this dish with roasted vegetables or mashed potatoes for a satisfying meal.

4.4
16 Rating -
Rate
Non Vegdiet
7hr total
7hr Cook
7hr total
7hr Cook
Crockpot Pheasant With Balsamic Marinade
plan
Bookmark

ingredients serve

Ingredients for Crockpot Pheasant With Balsamic Marinade Recipe

  • 1 Pheasant Breasts
  • 0.13 cup Balsamic Vinegar
  • 0.06 cup Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Rosemary, Chopped
  • 1/4 tablespoon Fresh Thyme, Chopped
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper

Directions: Crockpot Pheasant With Balsamic Marinade Recipe

Cooking Directions

  • STEP 1.In a bowl, combine balsamic vinegar, olive oil, garlic, rosemary, thyme, salt, and pepper.
  • STEP 2.Place the pheasant in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
  • STEP 3.Transfer the marinated pheasant and marinade into a crockpot. Cook on low heat for 6-8 hours or until the meat is tender and cooked through.
  • STEP 4.Once cooked, remove the pheasant from the crockpot and let it rest for a few minutes before serving.
  • STEP 5.Serve the crockpot pheasant with the cooked marinade as a sauce and garnish with fresh herbs, if desired.

Cooking Tips

  • If you don't have a crockpot, you can also cook the pheasant in a slow cooker on low heat for the same amount of time.
  • For extra flavor, you can sear the pheasant in a hot skillet before transferring it to the crockpot.
  • Make sure to use a meat thermometer to check if the pheasant is cooked through. The internal temperature should reach 165°F (74°C).

Storage and Serving

  • Leftover crockpot pheasant can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pheasant and marinade in a saucepan and gently warm it over low heat until heated through.
  • Serve the reheated pheasant with fresh herbs and a side of roasted vegetables or mashed potatoes.
Nutrition
value
95
calories per serving
4 g Fat5 g Protein9 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    9g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    9g
  • Protein
    5g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    < 1mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    46mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp