Recipe by Celestia L.
"This is so easy, you just put it in the slow cooker and forget about it. The pheasant is moist and delicious; this is a wonderful way to use the pheasant that piles up in our freezer during hunting season. Perfect on a chilly day!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
chopped fresh parsley
cubed pheasant meat
2 (10.75 ounce) cans
reduced fat reduced sodium condensed cream of mushroom soup
dried thyme leaves, crushed
ground black pepper
salt and pepper to taste
paprika to taste
1 (10 ounce) package
dried egg noodles
I make something similar to this often. My husband hunts pheasant. They are getting scarce now so I used Rock Cornish Game Hens this time. I left them whole, as I don't like the meat masserated from cooking so long. We like more texture. I cooked 4 hours & the meat was falling off the bone & the carrots were tender crisp & not mushy. I also sprinkled the tops of hens with Montreal chicken seasoning. Add so much more flavor. I really liked this recipe overall.
Good but not great. Easy to throw together . Be generous with the Pepper, Salt, and Paprika as it could use more flavor and perhaps a touch less water.
This was very easy to make. I am always leery about any recipe that requires cannned soup. I followed the recipe except I added corn instead of pea. Great was to use up the pheasant thighs.
This is a solid pheasant recipe. I will definitely make it again, since I have lots of pheasants to use up : )
We agree first review. Less water and more a little more spice would have been better.
Fantastic!! My son, while in college was President of the Hunting/Outdoor Club and organized a father/son pheasant hunt. Since we live in NE Ohio, there aren't many pheasants running around, so it was on a hunting preserve. Many of the boys/dads did not want their pheasants so my hubby & son took all the extras, in addition to their own bag limits. I had tons of pheasant in my freezer. This recipe was a super delicious way to use some up! I followed the recipe exact except no carrots as hubby does not like cooked carrots. Instead I added sliced mushrooms with the peas. The result was a creamy, comfort food on a cool Fall night. You can bet I will make this recipe over and over. Lucky for me my husband is President of a dog club that hosts an AKC Springer Field Trial every year and you guessed it - pheasants are used in the field. He brings home at least a dozen pheasants every year for the freezer. This is a keeper for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pheasant and Noodle
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 570
** Calories from Fat: 163
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A rich, creamy potato with bacon soup you make in the slow cooker.
This classic chicken and noodle soup is simple and so satisfying.
Watch Chef John make a simple, soothing chicken noodle soup.