Creamy Pheasant and Noodle recipe

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Ingredients

2 cups sliced carrots
1 ½ cups chopped onion
1 cup sliced celery
2 tablespoons chopped fresh parsley
1 bay leaf
2 pounds cubed pheasant meat
2 (10.75 ounce) cans reduced fat reduced sodium condensed cream of mushroom soup
½ cup water
1 teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
1 cup frozen peas
salt and pepper to taste
paprika to taste
1 (10 ounce) package dried egg noodles

Nutrition Info

570.5 calories
carbohydrate: 54.2 g
cholesterol: 151.3 mg
fat: 18.1 g
fiber: 5.8 g
protein: 45.1 g
saturatedFat: 5.1 g
servingSize: -
sodium: 530.7 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper, pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.

  2. Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Serve creamy pheasant on a bed of noodles.

Recipe Yield

6 servings

Recipe Note

This is so easy, you just put it in the slow cooker and forget about it. The pheasant is moist and delicious;this is a wonderful way to use the pheasant that piles up in our freezer during hunting season. Perfect on a chilly day!

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