A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Perfect Slow Cooker Pheasant
- add review
- #35869
Featuring marinated pheasant slow-cooked in a rich garlic and wine sauce, it's easy to whip up and perfect for serving with rice. It's a stress-free option for busy weeknights.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pheasants, cut meat from bones, into bite size pieces
1/4 cup flour, seasoned with salt and pepper
4 tablespoons shortening
4 tablespoons butter
1 clove garlic (optional)
1 large onion, diced
1 cup sauterne wine
1 tablespoon sugar
1 small can chopped mushrooms
1 small can black olives, sliced
1 can chicken broth
directions
Mix pheasant pieces in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to crockpot or roasting pan. Mash garlic clove in skillet juices, add onion, Sauterne, sugar, mushrooms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant.
Heat in crockpot on low 6-8 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. Serve with wild rice or white rice. Rich and delicious.
added by
TexasPatrice
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
541 calories, 26 grams fat, 10 grams carbohydrates, 57 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more crock pot pheasant recipes
reviews & comments
March 14, 2009
VERY RICH, but we enjoyed it. We added a chicken breast to the 1 pheasant we had, and replaced the olives with more mushrooms. I also used a muscat instead of the Sauterne wine. We served it with white rice. In the future, I would use a less sweet wine, maybe a Reisling, decrease or eliminate the sugar, and consider more starch to the mix.
March 30, 2008
WE changed the recipe a little. We started with boneless breasts from 3 birds as that's how we clean them after a hunt. Other changes included 5 large shiitaki mushrooms quartered, a piece of thick sliced bacon diced, 2 bay leaves, a tsp of thyme, and replaced the sugar with 2 T of brown sugar. Served with dirty rice, glazed baby carrots iwth dill, and a nice bottle of merlot.