Written by Jeff Davis Visit :
Visit authors websiteIngredients
6 Pheasant Breast, skin removed
12 oz Franks Red Hot Buffalo Sauce
16 oz Hidden Valley Ranch Seasoning
1 packages of Hoagie buns
Celery stalks optional
Celery leaves - optional
Blue Cheese or Ranch dressing - optional
Mozzarella Cheese - optional
Instructions
Step #1 - Remove any skin from the Pheasant Breast.
Step #2 - Place Pheasant in the bottom of crockpot.
Step #3 - Pour in enough Buffalo sauce to completely cover the breast meat.
Step #4 - Sprinkle in a packet of Ranch seasoning. Secure the lid and set heat to high for 1 1/2 hour to 2 hours or set on low for 3 1/2 to 4 hours.
Step #5 - When the breast meat is done, remove to plate and shred with pair of forks.
Step #6 - Add shredded meat back to crockpot and stir to completely coat meat in buffalo sauce.
Step #7 - Serve on hoagie bun plain or with ranch seasoning and celery leaves.
Step #8 - Or serve with Blue Cheese dressing and diced celery stalk.
Step #9 - Or serve on toasted Ciabatta Rolls with melted Mozzarella Cheese and Celery leaves.
