Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

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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 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

642 calories; 63.3 g protein; 16.5 g carbohydrates; 189.3 mg cholesterol; 413.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2009
We raise our own pheasants, so I look often, usually in vain, for good recipes. This was quite the winner. The sauce, as well as the slow cooking, took away any toughness or gamy taste. I only had button mushrooms, but the result was still wonderful. Wow! Here is our own "pheasant under glass," if you count the lid of the slow cooker. I think this would work well with nearly any game bird. Read More
(56)

Most helpful critical review

Rating: 1 stars
01/04/2011
Did EXACTLY like the recipe. My hubby had gone pheasant hunting and was so excited for me to try the recipe. We missed something I guess... Read More
(9)
55 Ratings
  • 5 star values: 42
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/15/2009
We raise our own pheasants, so I look often, usually in vain, for good recipes. This was quite the winner. The sauce, as well as the slow cooking, took away any toughness or gamy taste. I only had button mushrooms, but the result was still wonderful. Wow! Here is our own "pheasant under glass," if you count the lid of the slow cooker. I think this would work well with nearly any game bird. Read More
(56)
Rating: 4 stars
10/11/2008
Cooked this twice once adding spicey sausages. The chilli's in the sausage added a nice flavour and in my opinion both recipes were wonderfull. Tip: do not exceed the stated cooking time or you'll start to lose flavour in the bird. Read More
(38)
Rating: 5 stars
02/19/2009
We have had trouble with our pheasant being tough and this recipe solved that problem. The pheasant was fall off the bone tender and the flavors were delicious. It was neither too sweet or bland and there was plenty of sauce to go over rice. I might next time add a bit of red pepper because we like a little bite to our casseroles. Read More
(32)
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Rating: 5 stars
01/08/2009
My husband goes Pheasant hunting every winter and I was looking for something different to do with the birds. Found this recipe and it is wonderful! Everyone who has tried it couldn't get enough. Read More
(15)
Rating: 5 stars
11/02/2009
Absolutely delicious; easy to put together (after the pheasants are cleaned and cut up). The sauce produced the most tantalizing smells throughout the house and it tasted just as good. The pheasant was very tender moist and flavorful. Read More
(11)
Rating: 5 stars
02/16/2010
This dish is excellent! I prepared it on Valentine's Day with pheasant we had in the freezer from my husband's hunting trip. I did it almost exactly as written with perhaps a few more mushrooms and olives than specified. It's a keeper! I've been looking for a good recipe for pheasant for years and this is it! A Keeper! Thank you. Read More
(10)
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Rating: 5 stars
10/26/2012
I made this recipe exactly as it was written and my husband, the hunter, and I both loved it. I was a little hesitant about the olives but I too hate it when people alter a recipe before even trying it so I left them in. I was glad I did because you don't taste them specifically they just add to the yummy flavor. I did need to add a little more olive oil for browing because the coated meat absorbed it pretty quickly. The next time I make this recipe I will save the leftover broth from the can and add more as needed (the mixture was pretty thick when done) about 15 minutes before serving. I served it with noodles but would use rice next time. I have a few tips for those who commented about the tiny bones because I have experienced that in the past. These tips alleviated the problem. #1 Do not overcook. I cooked these for 4 hours on high and they were moist and perfectly cooked. #2 and most important. Debone the breasts before cooking. You don't really lose much meat (I breaded every small piece)and by taking out the ribs you eliminate the small bones. If you don't overcook them the legs stay pretty much intact. This also helps you catch any BBs that might have been missed during cleaning. Thanks for a great pheasant recipe MBETHCOOKS. I've been looking for one for a long time and this is the one I will use from now on. Read More
(9)
Rating: 1 stars
01/04/2011
Did EXACTLY like the recipe. My hubby had gone pheasant hunting and was so excited for me to try the recipe. We missed something I guess... Read More
(9)
Rating: 5 stars
11/25/2009
This recipe was absolutely delicious! Added a little smoked paprika to the flour mixture... used shiitake mushrooms instead of crimini and added a 28oz can of diced tomatoes (drained) alongside the sliced olives. Incredible flavors and a great stew-like consistency. And the pheasant was unbelievably tender. Highly recommend this recipe for cooking pheasant. Can't wait to make this again. Thank you!!! Read More
(8)