In my slow cooker today...

Mayday

This site might help regards cooking a pheasant:

http://www.slowcookerrecipes.org.uk/slow_cooking_wild_game.htm

champys

Red cabbage, with onion, grated apple, a few chopped prunes, red wine, sotck, a dash of vinegar and a pinch of sugar. I just realise that I haven't put any cloves or allspice in which I normally do, but it does smell lovely so I might go spiceless for once and see how it turns out.

gizmo111

Gammon and coke in mine first time tried this.

tiny_courageous

gizmo111 wrote: »

Gammon and coke in mine first time tried this.

I've got that in for the first time too. Can't wait to try it!

cooking-mama

Beef madras,smells lovely already.
still to try the choc/vannila cake tho-decided not to use drinking choc,gonna get cocoa when im out.

LJM

beef stew in mine today

[Deleted User]

beef stew in mine too!

zippychick

marleyd wrote: »

Hi I've been looking thru this thread for a couple of days (mouth watering!). So I've come to realise that I CAN do so many other things in my Slow Cooker, apart from stews (the only thing I have made so far!)
I am being given a couple of pheasants next week and don't know what to do with them.... I have seen a couple of people on here saying that they have pheasant casserole in the SC today but I can't find any details of what's in it.
Someone said that they have two pheasants on a bed of carrotts, onion, bacon, red wine, herbs and garlic, which sounds nice but how much wine goes in? Do I have to put water in it too? (Hope I don't sound too thick - but I've REALLY not got a clue!!)
Can anyone help me please?!
Thank you in anticipation!

Hi, i have never cookd pheasant myself.... I would apply the same rules as cooking a whole chicken - you don't need a lot fo liquid for that as the bird produces its own juices. I assume pheasant would be the same?

Just chuck a glass of wine in and keep an eye. You can add more liquid if you need to, most importantly , don't panic! :j

Alipot

I'm cooking a whole chicken in mine today - stuffed with lemon, garlic and butter as I would if roasting (not sure it needed the butter but we'll soon find out)

the_whole_of_the_moon

fedupandskint wrote: »

........blimey!

It only turned out a fine a very juicy chicken!
It browned a little and altho the skin did not crisp it stopped me eating it as usual!

1hr on High 7-8hrs Low - nothing else added

I would never imagined doing this before let alone it would work - there can't be an easier way to cook a chicken

Many thanks to all who posted on this - wouldn't have tried it without you!

hi did you have to add any gravey to this when you cooked or did you just put it in dry thanks