Ingredients

Instructions

  1. Put the thyme, parsley, and crushed garlic inside the pheasant.
  2. Tuck the garlic slices between the legs and body.
  3. Season the pheasant with the salt and pepper.
  4. Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
  5. Wrap the breast with the bacon and put the pheasant in a slow cooker.
  6. Halve the orange and squeeze the juice all over the bird.
  7. Put one of the squeezed orange halves in the cavity.
  8. Drizzle the pheasant with olive oil and broth.
  9. Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
  10. Serve the pheasant on a platter, with the juices poured over.