Slow Cooker Pheasant with Mushrooms and Olives
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Slow Cooker Pheasant with Mushrooms and Olives

1. All-purpose flour - ¾ cup
2. Salt - ¾ cup
3. Ground black pepper - ¼ teaspoon
4. Pheasants, rinsed, patted dry, and cut into pieces - 2
5. Olive oil - 2 tablespoons
6. Onion, sliced into rings - 1
7. Sliced crimini mushrooms - 1 cup
8. Chopped garlic - 1 tablespoon
9. White wine - 1 cup
10. Chicken broth - 1 cup
11. Sliced black olives - ½ cup

How to cook deliciously - Slow Cooker Pheasant with Mushrooms and Olives

1. Stage

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. Stage

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. Stage

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. Stage

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