What to do with all these pheasants from the hunt

Ingredients:

• 2 pheasant
• 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 pheasant. Place pheasant 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 pheasant with barbecue sauce, if desired.