• 6servings
  • 20minutes
  • 642calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. salt

  3. 1/4 teaspoon ground black pepper

  4. 2 pheasants, rinsed, patted dry, and cut into pieces

  5. 2 tablespoons olive oil

  6. 1 onion, sliced into rings

  7. 1 cup sliced crimini mushrooms

  8. 1 tablespoon chopped garlic

  9. 1 cup white wine

  10. 1 cup chicken broth

  11. 1/2 cup sliced black olives

Instructions Jump to Ingredients ↑

  1. Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives. Cover, and cook on High for 4 hours, or Low for 7 hours.


Send feedback