Reviewed: Oct. 23, 2010

Excellent recipe! Wow, the flavor is awesome. The only thing I would suggest is to make sure that you soak the dried mushrooms for a long enough time before you make the recipe. I would not put this is a crock pot as pheasant meat is very tender and will get tough and dry if overcooked. I did need a little more liquid so I added about 1/2 cup of chicken stock at the end.

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Reviewer:

Chris I.

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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Oct. 5, 2010

I've been on the lookout for a solid pheasant recipe and this really came through. Thanks for sharing!

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Reviewer:

Stoep

Cooking Level: Intermediate

Home Town: Edgerton, Minnesota, USA

Reviewed: May 12, 2009

Being the frugal person I am I didn't buy the mushrooms that were dried. I instead used fresh mushrooms. I substituted chicken broth for the mushroom water. It was ok. My husband liked it but I wasn't overjoyed for the taste. I really enjoy mushrooms though. Will probablly try again with the pheasants in the freezer and buy the dried mushrooms. Thanks for the recipe!

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Reviewer:

cheerevansj

Reviewed: Mar. 19, 2009

This was a great recipe. In fact I used the recipe minus pheasant for a special gravy for the holiday.

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Reviewer:

Dave

Reviewed: Feb. 25, 2009

This was delicious!

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Reviewer:

jannycakes

Cooking Level: Intermediate

Home Town: Merrillville, Indiana, USA

Living In: Cody, Wyoming, USA

Reviewed: Nov. 17, 2008

This recipe rates a 5 star if you make is as it's written. I read through the other reviews and put everything in a slow cooker after searing the pheasant meat and sautéing the mushroom sauce. That was a mistake. Granted the sauce was delicious and very flavorful. However the pheasant does not have enough fat in the meat to be very good in a slow cooker so instead it comes out dry with a terrible texture. My recommendation: either make it as stated in the recipe, or sauté everything but the meat, throw it into a slow cooker while letting the pheasant marinate, and cook up the pheasant right before you serve it.

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Reviewer:

LMF443

Cooking Level: Intermediate

Reviewed: Sep. 8, 2008

This is a wonderful recipe! Restaurant worthy~ I did however alter a few things. I actually slowed cooked this recipe in my crock pot. I used fresh mushrooms, dried julienne cut tomatoes and a little veggie stock to keep the moisture. My husband and company raved for days over this meal. It's so good, I only prepare for great friends. Serve it over any rice, its spetacular.

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Reviewer:

Melissa

Reviewed: Aug. 31, 2008

I had a freezer full of pheasants and wasn't sure what to do with them. Then I found this recipe...absolutely fantastic! Really good flavor. Looked appealing, too!

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Reviewer:

foodlover

Cooking Level: Intermediate

Home Town: Kunkletown, Pennsylvania, USA

Reviewed: Jul. 14, 2008

Fantastic.... I have a restaurant in Spain and everyone loves it...used the slow cooker aswell 3 to 4 hours.. very tender and tasty. Thanks

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Reviewer:

Samantha

Reviewed: Jan. 15, 2008

Made this recipe for my husband to take to a guys weekend at their fishing cabin. Of couse they loved it, anything they kill will taste good to them. More objectively speaking I thought it was just OK. It was a little bland for my taste, may add more spices next time. As their aren't many pheasant recipes to choose from I still give it 4 stars for being pretty good. This recipe is worth a try. Just adjust spices according to your own taste.

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