Description
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
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 4 hrs 20 mins
Total Time: 4 hrs 45 mins
Servings: 6