Slow Cooker Pheasant with Mushrooms and Olives Recipe - Allrecipes.com
Slow Cooker Pheasant with Mushrooms and Olives Recipe
  • READY IN ABOUT 5 hrs

Slow Cooker Pheasant with Mushrooms and Olives

Recipe by  

"Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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. 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. 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. Cover, and cook on High for 4 hours, or Low for 7 hours.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 4 hrs 20 mins
  • READY IN 4 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2009

We raise our own pheasants, so I look often, usually in vain, for good recipes. This was quite the winner. The sauce, as well as the slow cooking, took away any toughness or gamy taste. I only had button mushrooms, but the result was still wonderful. Wow! Here is our own "pheasant under glass," if you count the lid of the slow cooker. I think this would work well with nearly any game bird.

 
Most Helpful Critical Review
Jan 04, 2011

Did EXACTLY like the recipe. My hubby had gone pheasant hunting and was so excited for me to try the recipe. We missed something, I guess...

 

41 Ratings

Oct 11, 2008

Cooked this twice, once adding spicey sausages. The chilli's in the sausage added a nice flavour and in my opinion, both recipes were wonderfull. Tip: do not exceed the stated cooking time or you'll start to lose flavour in the bird.

 
Feb 19, 2009

We have had trouble with our pheasant being tough and this recipe solved that problem. The pheasant was fall off the bone tender and the flavors were delicious. It was neither too sweet or bland, and there was plenty of sauce to go over rice. I might next time add a bit of red pepper because we like a little bite to our casseroles.

 
Jan 08, 2009

My husband goes Pheasant hunting every winter and I was looking for something different to do with the birds. Found this recipe and it is wonderful! Everyone who has tried it couldn't get enough.

 
Nov 02, 2009

Absolutely delicious; easy to put together (after the pheasants are cleaned and cut up). The sauce produced the most tantalizing smells throughout the house and it tasted just as good. The pheasant was very tender, moist and flavorful.

 
Feb 16, 2010

This dish is excellent! I prepared it on Valentine's Day with pheasant we had in the freezer from my husband's hunting trip. I did it almost exactly as written, with perhaps a few more mushrooms and olives than specified. It's a keeper! I've been looking for a good recipe for pheasant for years and this is it! A Keeper! Thank you.

 
Nov 25, 2009

This recipe was absolutely delicious! Added a little smoked paprika to the flour mixture... used shiitake mushrooms instead of crimini and added a 28oz can of diced tomatoes (drained) alongside the sliced olives. Incredible flavors and a great stew-like consistency. And the pheasant was unbelievably tender. Highly recommend this recipe for cooking pheasant. Can't wait to make this again. Thank you!!!

 

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Nutrition

  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 63.3 g
  • 127%
  • Sodium
  • 414 mg
  • 17%

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

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