Slow Cooker Pheasant with Mushrooms and Olives

Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.


Recipes · Everyday Cooking


Prep Time: 25 mins
Cook Time: 4 hrs 20 mins
Servings: 6
Total Time: 4 hrs 45 mins
Yield: 6 servings

Ingredients

Ingredients List

  • ¾ cup all-purpose flour

  • salt

  • ¼ teaspoon ground black pepper

  • 2 pheasants, rinsed, patted dry, and cut into pieces

  • 2 tablespoons olive oil

  • 1 onion, sliced into rings

  • 1 cup sliced crimini mushrooms

  • 1 tablespoon chopped garlic

  • 1 cup white wine

  • 1 cup chicken broth

  • ½ cup sliced black olives


Directions

  1. Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.

  2. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.

  3. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.

  4. Cover, and cook on High for 4 hours, or Low for 7 hours.


Nutrition Facts (per serving)

Nutrition Facts
642 Calories
31g Fat
17g Carbs
63g Protein


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