If you have a game hunter in your family or a good butcher who can provide you with a pheasant to cook, count yourself very lucky. Pheasant requires no more skill to cook than a turkey, and it takes a similar amount of time. The best part about preparing a pheasant, however, is how impressed your dinner guests will be. Pheasant makes an elegant presentation, and when it is slow-cooked it is a juicy and flavorful meal.
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Heat 3 tbsp. olive oil in a skillet over high heat. When the oil is hot, add the pheasant quarters two at a time and sauté them until they are lightly browned. Repeat with the other two quarters.
Place the pheasant pieces into the slow cooker. Pour the wine and the chicken stock over the pheasant. Place the lid on the slow cooker and allow the pheasant to cook for five hours on low.
Remove the lid of the slow cooker and insert a meat thermometer into the thigh of the pheasant, avoiding the bone. Then, insert the thermometer into a thick part of the breast of the pheasant. When all of the quarters reach 180 degrees Fahrenheit, the pheasant is ready.
Remove the pheasant from the slow cooker and allow it to rest for 20 minutes before you serve the pieces. Add salt and pepper to taste. Serve the pheasant quarters hot, either alone or with a gravy made out of the braising liquid left in the slow cooker.