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Bergie's Crock Pot Pheasant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2354
Energy (kCal)152.4
Carbohydrates (g)27.9097
Total fats (g)0.5695
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pheasant 1 -2 0.0 0.0 0.0 0.0
    salt 1/4 cup - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    worcestershire sauce 3 tablespoons 39.78 9.9246 0.0 0.0
    dark brown sugar 3 tablespoons - - - -
    garlic 2 tablespoons pressed 25.33 5.6202 1.0812 0.085
    liquid smoke 1/2 teaspoon - - - -
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    tabasco sauce 1 tablespoon - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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