Slow Cooker Pheasant a la Veronique

Cut the pheasant into cubes and place in a zip-top plastic bag or glass bowl. Add the teriyaki sauce and mix well. Seal the bag or cover the bowl and let the pheasant marinate in the sauce for 2-4 hours. Do not marinate more than 8 hours.

Remove the pheasant from the teriyaki sauce and discard any excess marinade.

Combine the flour, garlic salt, and black pepper in a large bowl. Add the pheasant to the flour, in batches, and toss to coat in the flour. Remove the pheasant with a slotted spoon and repeat with the remaining batches of cubed pheasant. Set the floured pheasant cubes aside on a plate.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and pheasant cubes to the hot oil and cook, stirring frequently, for 4-6 minutes or until the onion is slightly soft and the pheasant is lightly browned. Transfer the pheasant and onion to the crock pot using a slotted spoon.

Add the wine to the crock pot and stir gently.

Cover the crock pot and cook on low heat for 2-4 hours or until the pheasant is cooked through, adding the grapes during the last 30 minutes or so of cooking. Add the heavy cream to the crock pot and turn the heat to high. Let the liquid cook for 10 minutes, stirring frequently, to thicken a bit more. Do not let the sauce boil.

Serve the pheasant a la Veronique over steamed rice.