Posted By: Jesse Williams
4 pheasant breasts
1 can chicken broth
1/4 tsp salt
1/8 tsp pepper
3/4 cup barbeque sauce
1/2 small onion, chopped
1/2 Tbsp canola oil
1 Tbsp brown sugar
This recipe requires some work beforehand to create the pulled pheasant. I like to start the morning we are going to enjoy the dish by cooking the pheasant breasts in a slower cooker on high for 4 hours. Throw in the pheasant breast, chicken broth, salt and pepper. Let simmer until cooked.
LIFE HACK: While you are baking the pheasant in the slow cooker, add 4 extra breasts so you can make Peasant's Pheasant Pot Pie too! You can easily freeze pheasant sliders and pot pies to stock up your freezer meal supply.
Take the pheasant out of the slower cooker and use two forks to shred the breasts apart until it resembles pulled pork.
You can now either add the sauce ingredients to the crock pot with the shredded chicken and let it simmer for a an hour or so, or you can make the sauce on the stove. If that's the case, add the onion, barbeque sauce, oil and brown sugar to a pot. Let simmer for 20-30 minutes or until the onions are soft. Add the sauce to your shredded chicken and place on your bun. Enjoy!
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