Creamy Pheasant and Noodle

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!

• Preparation Time: 30 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 30 mins
• Calories: 571 Calories

Ingredients

• ½ cup water
• 1 ½ cups chopped onion
• salt and pepper to taste
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 2 cups sliced carrots
• 1 cup sliced celery
• paprika to taste
• 1 cup frozen peas
• 1 teaspoon dried thyme leaves, crushed
• 2 pounds cubed pheasant meat
• 2 (10.75 ounce) cans reduced fat reduced sodium condensed cream of mushroom soup
• 1 (10 ounce) package dried egg noodles

Recipe Instructions

Step 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.

Step 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.