Slow Cooker Pheasant With Mushrooms And Olives Recipe

Name: Slow Cooker Pheasant With Mushrooms And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; salt; 1/4 teaspoon ground black pepper; 2 pheasants, rinsed, patted dry, and cut into pieces; 2 tablespoons olive oil; 1 onion, sliced into rings; 1 cup sliced crimini mushrooms; 1 tablespoon chopped garlic; 1 cup white wine; 1 cup chicken broth; 1/2 cup sliced black olives

Servings: persons

3/4 cup all-purpose flour
salt
1/4 teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
1/2 cup sliced black olives

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.
2
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.
3
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.
4
Cover, and cook on High for 4 hours, or Low for 7 hours.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup all-purpose flour, salt, 1/4 teaspoon ground black pepper, 2 pheasants, rinsed, patted dry, and cut into pieces, and more.

Yes, Slow Cooker Pheasant With Mushrooms And Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pheasant With Mushrooms And Olives

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