Ingredients Jump to Instructions ↓

  1. 3/4 cups flour

  2. some salt and pepper

  3. 2 pheasants, cut into pieces

  4. 2 tablespoons olive oil

  5. 1 onion , sliced into rings

  6. 1 tablespoon chopped garlic

  7. 1 cup white wine

  8. 1 cup sliced crimini mushrooms

  9. 1 cup chicken broth

  10. cups 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. 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. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil. 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.


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