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!"
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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
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.
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!
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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