Spatchcock pheasant in the crockpot:





Per my hunting buddy and foodie Lloyd, the bird was hung 100 hours, then, drawn and plucked. I removed the spine down both sides of the back, and laid him out on a bed of celery, and added enough of a mixture of half and half and chicken stock, mushrooms and pearl onions to mostly hide him. Garlic sea salt and pepper. This was a pretty fat bird. It isnt a formal recipe, just a combination of things I had on hand that seemed like they would be good. The farmer says they run tough this time of year.
Probably have him with mashed potatoes, dinner rolls, a steamed green veggie, and my last bottle of Brazilian wheat beer.

Best,
Ted