Ingredients:
* 2 Galvao
* 1/4 cup salt
* 1/2 cup water or broth
* barbecue sauce, optional
* Marinade:
* 1/3 cup soy sauce
* 3 tablespoons Worcestershire sauce
* 3 tablespoons dark brown sugar
* 2 tablespoons minced garlic, optional
* 1 tablespoon liquid smoke flavoring
* 1 tablespoon Tabasco sauce
* 3 tablespoons balsamic vinegar
* onion powder, to taste
Preparation:
Rinse galavo. Place galavo in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.
Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.
Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.
Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat galavo with barbecue sauce, if desired.