Adapting Pheasant Recipe To Slow-Cooker

I hope it's okay to double post this both here & in the "Slow Cooker" forum.

I'm planning on making a domestic pheasant tonight for dinner, & would be interested in possible ideas for adapting the following recipe for a crockpot:

Pheasant in Wine Sauce



Ingredients:

• 4 tablespoons butter or margarine
• 1 pheasant
• 2 tablespoons flour
• 1/2 cup clear stock
• 1/2 cup white wine
• Seasoning

Directions:
Melt butter or margarine in a heat-proof Dutch oven.
When hot, sauté the pheasant gently all over until it's golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Recipe From:
Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com.

I would be careful not to add too much liquid or cook too long, so you don't wind up with a "stew." If that's of interest, here's a slow cooker recipe idea:

http://allrecipes.com/Recipe/Slow-Cooker-Pheasant-with-Mushrooms-and-Olives/Detail.aspx

I would brown it, put it in the slow cooker, add half stock & half wine & seasonings. Adding some bacon toward the end or placing it over the birds, might give you some more flavor, as well as stuffing the caviities with a citrus. (Just a thought.) The recipe, imho, sounds a little bland. Here's an idea from Emeril. It is roasted, but the flavors (Madeira & stuffing the cavity), might be something you can work with.

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-roast-pheasant-recipe/index.html

Just wanted to add this, in case you're interested... I want to give Jamie Oliver's recipe for quail & potato-turnip puree a go, if I can find the ingredients here.

http://cookinginsens.wordpress.com/2011/08/29/glazed-quail-and-potato-turnip-puree/

Let us know how it turns out.

Thanks! I did see those recipes (did a lot of online research before querying here), & have filed them away for another time. Would like to do this bird whole, & was just thinking about the crockpot because I also want to make my "Breezy Roasted Root Vegetables With Turnip Greens" as an accompaniment. I guess I could just do the recipe as is & keep it warm in the Dutch Oven until the vegetables are done. They really don't take that long.