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Pheasant Leg Bourguignon

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Makes: 6 servings adjust
When we come home from pheasant hunting, we package the breasts and legs separately. The legs lend themselves to a slow cooker stew preparation, while the breasts are more suitable for saute, grill, or stir-fry preparations. Fitting the game character, this is a rich, flavorful dish.



  • 12 pound Bacon, cooked, reserve grease

Step 1

Cook bacon. Set aside. Reserve grease.


  • 12 Pheasant Legs, typically skinless
  • 1 teaspoon Salt
  • 12 cup Flour, for dredging pheasant

Step 2

Salt pheasant legs and dredge in flour. Brown all sides in bacon grease.


  • 12 pound Mushrooms, sliced
  • 2 Carrots, sliced on diagonal
  • 2 stalks Celery, sliced on diagonal
  • 1 Yellow Onion, coarsely diced
  • 12 teaspoon Pepper
  • 3 cloves Garlic, pressed
  • 12 teaspoon Salt

Step 3

Drain most of bacon grease. Saute vegetables over high heat until just browned, but not necessarily cooked through.


  • 1 teaspoon Herbs de Provence
  • 1 tablespoon Fresh Parsley, chopped
  • 1 Dried Whole Bay Leaf
  • 1 12 cups Red Wine

Step 4

Crumble bacon and add to slow cooker. Add legs, sauteed vegetables, wine, and herbs. Cook 7-9 hours on low.
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