Slow Cooker Pheasant with Mushrooms and Olives

This pheasant recipe 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.

• Preparation Time: 25 mins
• Cooking Time: 4 hr 20 mins
• Total Time: 4 hr 45 mins
• Calories: 642 Calories

Ingredients

• 1 cup white wine
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 tablespoon chopped garlic
• 1 onion, sliced into rings
• salt
• 2 pheasants, rinsed, patted dry, and cut into pieces
• 1 cup sliced crimini mushrooms
• 0.25 teaspoon ground black pepper
• 0.75 cup all-purpose flour
• 0.5 cup sliced black olives

Recipe Instructions

Step 1

Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.

Step 2

Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.

Step 3

Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.

Step 4

Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.

Step 5

Cover slow cooker; cook on High for 4 hours or Low for 7 hours.