Two slow cooker pheasant recipes are marinated and slow roasted pheasant and pheasant stew. On the low setting, these recipes require between six and eight hours of cooking. Both recipes use two cleaned whole pheasants.
To marinate pheasants, mix Worcestershire sauce and soy sauce with brown sugar, minced garlic, liquid smoke and balsamic vinegar to taste and pour over pheasants placed in a bowl or container. Marinate the pheasants in a refrigerator for at least two hours, regularly spooning the mixture over the birds to ensure an even flavor. After marinating, drain the marinade and put the pheasants in a slow cooker, then add 1/2 cup of broth. Cook on low for up to seven hours.
For stew, put two pheasants in a slow cooker along with vegetables that have been roughly chopped into bite-sized pieces, such as potatoes, celery, carrots and onions. Add in seasonings, such as Worcestershire sauce, hot sauce, salt and pepper, to taste. Cover the mixture with two cans of cream of mushroom soup and cook for up to eight hours on low. When the time is almost up, debone the pheasants and return the shredded meat to the cooker, then stir everything together and continue cooking for one hour.