Creamy Pheasant and Noodle |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 6 |
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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! Ingredients:
2 cups sliced carrots |
1 1/2 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 |
1/2 cup water |
1 teaspoon dried thyme leaves, crushed |
1/4 teaspoon ground black pepper |
1 cup frozen peas |
salt and pepper to taste |
paprika to taste |
1 (10 ounce) package dried egg noodles |
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.
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