Pheasant in a Crock Recipe

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Pheasant in a Crock
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  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 1/2-5 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 413.18 Kcal (1730 kJ)
Calories from fat 145.04 Kcal
% Daily Value*
Total Fat 16.12g 25%
Cholesterol 149.66mg 50%
Sodium 192.76mg 8%
Potassium 804.45mg 17%
Total Carbs 12.12g 4%
Sugars 8.33g 33%
Dietary Fiber 1.95g 8%
Protein 55.57g 111%
Vitamin C 67.3mg 112%
Iron 2.4mg 13%
Calcium 75.5mg 8%
Amount Per 100 g
Calories 114.89 Kcal (481 kJ)
Calories from fat 40.33 Kcal
% Daily Value*
Total Fat 4.48g 25%
Cholesterol 41.61mg 50%
Sodium 53.6mg 8%
Potassium 223.69mg 17%
Total Carbs 3.37g 4%
Sugars 2.31g 33%
Dietary Fiber 0.54g 8%
Protein 15.45g 111%
Vitamin C 18.7mg 112%
Iron 0.7mg 13%
Calcium 21mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
  • 10

Good Points

  • saturated fat free,
  • low sodium

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