Slow Cooker Pheasant with Mushrooms and Olives recipe

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Ingredients

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

Nutrition Info

642 calories
carbohydrate: 16.5 g
cholesterol: 189.3 mg
fat: 30.7 g
fiber: 1.5 g
protein: 63.3 g
saturatedFat: 8 g
servingSize: -
sodium: 413.5 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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