Thursday, September 23, 2010

Crockpot Pheasant or Duck

This is my favorite way to cook pheasant breasts or duck breasts (you could do it with chicken of course.)

About 4 breasts
2 cans of cream of Mushroom soup (or one batch homemade cream of mushroom soup made with two cups cream)
1 cup home-made chicken broth (or beef)
2 tsp. Worchestershire sauce (without MSG)
1/2 tsp. garlic powder

Selection of your favorite herbs, such as oregano, basil and parsley.

Combine ingredients, pour over breasts in crockpot and cook on low for about 7-8 hours. Serve over Wild Rice. (Wild Rice is more digestible and nutrients more available to you if you soak it for 7-12 hours first. To soak: Rinse wild Rice, put into a bowl with warm water and add 2 Tbsp. of kefir, buttermilk, vinegar or lemon juice, set into oven with the lamp on to keep the temperature up a little. Just before cooking drain and cook in fresh water.)

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