Directions:
- Put the thyme, parsley, and crushed garlic inside the pheasant.
- Tuck the garlic slices between the legs and body.
- Season the pheasant with the salt and pepper.
- Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
- Wrap the breast with the bacon and put the pheasant in a slow cooker.
- Halve the orange and squeeze the juice all over the bird.
- Put one of the squeezed orange halves in the cavity.
- Drizzle the pheasant with olive oil and broth.
- Cover and cook on HIGH for 3 1/2-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
- Serve the pheasant on a platter, with the juices poured over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.18 Kcal (1730 kJ) | ||
| Calories from fat | 145.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.12g | 25% | |
|---|---|---|---|
| Cholesterol | 149.66mg | 50% | |
| Sodium | 192.76mg | 8% | |
| Potassium | 804.45mg | 17% | |
| Total Carbs | 12.12g | 4% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 55.57g | 111% | |
| Vitamin C | 67.3mg | 112% | |
| Iron | 2.4mg | 13% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 114.89 Kcal (481 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 25% | |
|---|---|---|---|
| Cholesterol | 41.61mg | 50% | |
| Sodium | 53.6mg | 8% | |
| Potassium | 223.69mg | 17% | |
| Total Carbs | 3.37g | 4% | |
| Sugars | 2.31g | 33% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 15.45g | 111% | |
| Vitamin C | 18.7mg | 112% | |
| Iron | 0.7mg | 13% | |
| Calcium | 21mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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