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Crock Pot Sweet & Sour Pheasant
Chef:  Merrill Powers - Spearville, KS          Category:  Main Dishes

1 to 2 lbs. pheasant
3/4 cup brown sugar
2/3 cup white vinegar
1/4 cup lemon-lime soda
3 teaspoons minced garlic
2 tablespoons Soy Sauce
1 teaspoon black pepper
3 stalks celery, diced
1 green pepper, thinly sliced
1 onion, thinly sliced
2 cups chicken broth
3 to 4 tablespoons corn starch
6 cups cooked white rice

Directions: Cut raw pheasant into bite size pieces. Combine pheasant, brown sugar, vinegar, soda, garlic, soy sauce and black pepper in crock pot; cook on low for 8 hours. Transfer crock pot mixture to large sauce pan and bring to a simmer on stove top, add celery, green pepper and onion. Simmer till vegetables are tender crisp, 3 to 5 minutes. Mix corn starch with small amount of cold water and add to pheasant mixture to thicken. Cook only till thickened. Pour pheasant/vegetable mixture over bed of fluffy hot rice, serve immediately. Serves 6 to 8.

Notes: You may substitute chicken for pheasant. You may also substitute any of the following vegetables, oriental pea pods, mushrooms, yellow squash. We like to top this with chow mein noodles and soy sauce to taste.