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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	310.69 Kcal (1301 kJ)
Calories from fat	109.3 Kcal
		% Daily Value*
Total Fat	12.14g	19%
Cholesterol	71.72mg	24%
Sodium	493.64mg	21%
Potassium	430.96mg	9%
Total Carbs	14.93g	5%
Sugars	0.88g	4%
Dietary Fiber	1.25g	5%
Protein	28.3g	57%
Vitamin C	9.8mg	16%
Iron	1.3mg	7%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	128.65 Kcal (539 kJ)
Calories from fat	45.26 Kcal
		% Daily Value*
Total Fat	5.03g	19%
Cholesterol	29.7mg	24%
Sodium	204.4mg	21%
Potassium	178.45mg	9%
Total Carbs	6.18g	5%
Sugars	0.37g	4%
Dietary Fiber	0.52g	5%
Protein	11.72g	57%
Vitamin C	4mg	16%
Iron	0.5mg	7%
Calcium	15.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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