While I’m busy prepping for the upcoming hunting season I’m also busy trying to clear out the freezers in hopes of re-filling them soon.  I had a few pheasants left from last winter and decided to try something new with them after doing some variation on smoked pheasant for the last several.   We had some Shrimp Creole a few weeks ago and are inundated with tomatoes from the garden at the moment so that inspired me to make Pheasant Creole last night and it was awesome plus I did it in the slow cooker so it didn’t heat the house up too much on a hot day.

Pheasant Creole

• 1 pheasant, skinned, cut up and meat cut into big bite sized pieces
• 1 Andouille Sausage cut into small rounds
• 1/2c. white onion, chopped
• 1/2c. celery, chopped
• 1/2c. green pepper, chopped
• 2T ghee or butter
• 1c. diced tomatoes
• 1/2c. chicken or pheasant broth
• 2t paprika
• 1t thyme
• 1t oregano
• 1t black pepper
• 1t salt
• 1/2 t cayenne pepper
• rice for gluten-free or cauliflower rice for a Paleo option

Skin and part out the pheasant and cut into big bite-sized chunks.  I cut each breast into 3 parts, thighs into 2 parts and got the big muscles off the drumsticks.   Heat the ghee or butter in a dutch oven.  Add in onion, celery and green pepper, sauté until translucent.  Add in all spices and mix well.  Add pheasant and sausage pieces, mix in well and brown slightly.   Add tomatoes and broth, stir well.

Now I pulled from stove, covered and put in the oven on slow-cook mode for about 2 hours at High and 2 hours at Low.  You could also put into a real slow cooker and cook 3-4 hours.

Serve on rice or cauliflower rice.

Usually with Shrimp Creole I make a roux using almond or cassava flour then add the veggies to that but in this case with the slow cooker I didn’t do it though it probably would have worked.