Name: Slow Cooker Pheasant with Mushrooms and Olives
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: All-purpose flour - ¾ cup; Salt - ¾ cup; Ground black pepper - ¼ teaspoon; Pheasants, rinsed, patted dry, and cut into pieces - 2; Olive oil - 2 tablespoons; Onion, sliced into rings - 1; Sliced crimini mushrooms - 1 cup; Chopped garlic - 1 tablespoon; White wine - 1 cup; Chicken broth - 1 cup; Sliced black olives - ½ cup

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.