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Slow Cooker Pheasant with Mushrooms and Olives
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Prep Time:
25 minutes
Cook Time:
260 minutes
Total Time:
285 minutes
Moist, tender, and delicious pheasant kids love. Adapted from a friend's recipe.
Ingredients:
  • 0.75 cup all-purpose flour
  • salt
  • 0.25 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
  • 0.5 cup sliced black olives
Instructions:
  • In a resealable plastic bag, combine flour, salt, and pepper. Add pheasant pieces, shake well until coated evenly.
  • In a large skillet, heat olive oil over medium-high heat. Coat pheasant pieces with flour, then sear in the hot oil until browned on both sides (about 3 minutes per side). Transfer pheasant to a slow cooker, leaving oil in skillet. Sauté onions in the skillet until softened (about 3 minutes), then add mushrooms and garlic. Keep cooking and stirring until mushrooms are tender and garlic is fragrant (about 5 minutes).
  • Add wine to the skillet and bring it to a boil for 5 minutes. Stir in chicken broth and bring back to a boil. Transfer mushroom mixture to the slow cooker and top with sliced black olives.
  • Cook on High for 4 hours or Low for 7 hours with the dish covered.

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