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Creamy Pheasant and Noodle

Rated as 4.12 out of 5 Stars

"This is so easy, you just put it in the slow cooker and forget about it. The pheasant is moist and delicious; this is a wonderful way to use the pheasant that piles up in our freezer during hunting season. Perfect on a chilly day!"
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Ingredients

9 h 30 m servings 570 cals
Original recipe yields 6 servings

Directions

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  1. Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
  2. Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 570 calories; 18.1 g fat; 54.2 g carbohydrates; 45.1 g protein; 151 mg cholesterol; 531 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I make something similar to this often. My husband hunts pheasant. They are getting scarce now so I used Rock Cornish Game Hens this time. I left them whole, as I don't like the meat masserated ...

Most helpful critical review

Good but not great. Easy to throw together . Be generous with the Pepper, Salt, and Paprika as it could use more flavor and perhaps a touch less water.

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Good but not great. Easy to throw together . Be generous with the Pepper, Salt, and Paprika as it could use more flavor and perhaps a touch less water.

I make something similar to this often. My husband hunts pheasant. They are getting scarce now so I used Rock Cornish Game Hens this time. I left them whole, as I don't like the meat masserated ...

we enjoyed this recipe. I made it as is. was glad to have eniugh left over for my lunch the next day.

This was very easy to make. I am always leery about any recipe that requires cannned soup. I followed the recipe except I added corn instead of pea. Great was to use up the pheasant thighs.

This is a solid pheasant recipe. I will definitely make it again, since I have lots of pheasants to use up : )

We agree first review. Less water and more a little more spice would have been better.

This was the recipe I used for the first pheasants my husband shot since we've between married. I used whole breasts and took a cue about the extra spices. He absolutely loved it and I will be ...