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New Orleans, LA

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saint hugh cooks: orange-infused pheasant

Emily Degan

If, like me, you’re still cleaning out your freezer from last year, this is a great simple recipe to just throw in the crockpot for an easy work night or weekend meal.

2-3 pheasants, depending on size
3 sprigs of fresh thyme, trimmed of steams
3 sprigs parsley, trimmed of stems
1 tablespoon of garlic
2 tablespoons olive oil
Salt and pepper to taste
½ cup of chicken or vegetable broth
1 orange

Grate the orange.
Rub the outside of the birds with olive oil, salt and pepper to taste, and the grated orange.
Stuff their cavities with trimmed thyme and parsley and minced garlic.
Place the birds in the crockpot.
Halve the grated orange and squeeze it over the birds.
Squeeze any remaining remining juice into crockpot.
Pour in the broth.
Cook on high for 3 ½ hours, then on low for 1 – 1 ½ hours.

Happy cooking!