"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!" — Celestia L.
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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
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.
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.
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.
* 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
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