British BBQ Society Forums

has anyone done this low and slow? any recipes?

Afternoon, wouldn't cook a pheasant lo and slo, just not enough fat. I would go the other way and sear the breasts tandoor style over an afterburner charcoal chimney.
As for other bits and limbs of the bird would slow cook in the Potjie,
Cheers
Tiny

Pheasant works well braised low and slow. Red wine is an excellent braising liquid

Instructions unclear. Drank wine.