*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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.
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.
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.
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.
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!!!
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