Slow Cooker Pheasant with Mushrooms and Olives |
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Prep Time: 25 Minutes Cook Time: 260 Minutes |
Ready In: 285 Minutes Servings: 6 |
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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. Ingredients:
3/4 cup all-purpose flour |
salt |
1/4 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 |
1/2 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.
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