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Crock Pot Pheasant Sandwiches
Outstanding Pheasant sandwiches |
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6 whole pheasant breasts on breast bone, 20 oz of cream of mushroom soup, basil leaves, oregano, and garlic powder.
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soak breasts in water with ample lowery's seasoning, worcestershire sauce, and red wine for 4 hours in fridge. Next, remove breasts and place in crock pot and cover with cream of mushroom soup and sprinkle ample amount of garlic powder on top along with more lowery's. Add 3 tbsp of basil leaves and oregano to mixture. Let sit in crock pot on low heat for 11 hours. When done, remove breasts from pot and the meat falls of the bone. Shred the meat with a fork and when all breasts are shred, add 3-4 cups of the remaining stock and mix in. Serve on buns and enjoy.
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Preparation Time: 11 hours |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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Rick Bergstrom
Wisconsin
United States |
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| This recipe has been viewed 4044 times. |
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