Creamy Pheasant and Noodle Recipe - Allrecipes.com
Creamy Pheasant and Noodle Recipe
  • READY IN 9+ hrs

Creamy Pheasant and Noodle

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    9 hrs
  • READY IN

    9 hrs 30 mins

Directions

  1. Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
  2. Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2012

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.

 
Most Helpful Critical Review
Oct 31, 2007

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.

 

7 Ratings

Sep 27, 2010

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.

 
Jun 28, 2010

This is a solid pheasant recipe. I will definitely make it again, since I have lots of pheasants to use up : )

 
Feb 24, 2009

We agree first review. Less water and more a little more spice would have been better.

 
Sep 30, 2013

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!

 

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Nutrition

  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 45.1 g
  • 90%
  • Sodium
  • 595 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Celestia L.
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