How to Make Slow Cooker Pheasant with Mushrooms and Olives - A Step-by-Step Guide

Savor the rich flavors of the countryside with this slow cooker pheasant recipe that combines succulent meat with earthy mushrooms and briny olives. Perfect for a cozy family dinner or a gathering of friends, this dish is sure to impress with its depth of flavors and tender, juicy meat. The slow cooker method ensures that the pheasant remains moist and tender, infusing the meat with the aromatics of the mushrooms and olives as it cooks low and slow.

Wild game enthusiasts will apprecia...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 4 hrs 20 mins
  • Total Time: 4 hrs 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    642 cal.

    • Total Fat: 31g
    • Saturated Fat: 8g
    • Cholesterol: 189mg
    • Sodium: 414mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 63g
    • Vitamin C: 16mg
    • Calcium: 56mg
    • Iron: 5mg
    • Potassium: 729mg