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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Recipe Summary

prep:
30 mins
cook:
9 hrs
total:
9 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

571 calories; protein 45.1g 90% DV; carbohydrates 54.2g 18% DV; fat 18.1g 28% DV; cholesterol 151.3mg 50% DV; sodium 530.7mg 21% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2012
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 from cooking so long. We like more texture. I cooked 4 hours & the meat was falling off the bone & the carrots were tender crisp & not mushy. I also sprinkled the tops of hens with Montreal chicken seasoning. Add so much more flavor. I really liked this recipe overall. Read More
(5)

Most helpful critical review

Rating: 3 stars
10/31/2007
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. Read More
(8)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/31/2007
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. Read More
(8)
Rating: 5 stars
01/24/2012
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 from cooking so long. We like more texture. I cooked 4 hours & the meat was falling off the bone & the carrots were tender crisp & not mushy. I also sprinkled the tops of hens with Montreal chicken seasoning. Add so much more flavor. I really liked this recipe overall. Read More
(5)
Rating: 4 stars
06/28/2010
This is a solid pheasant recipe. I will definitely make it again since I have lots of pheasants to use up: ) Read More
(3)
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Rating: 4 stars
09/27/2010
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. Read More
(3)
Rating: 5 stars
05/18/2017
we enjoyed this recipe. I made it as is. was glad to have eniugh left over for my lunch the next day. Read More
(3)
Rating: 3 stars
02/24/2009
We agree first review. Less water and more a little more spice would have been better. Read More
(2)
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Rating: 5 stars
11/03/2016
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 making it again. Read More
(1)