This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

LYSS

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Recipe Summary

prep:
20 mins
cook:
5 hrs
total:
5 hrs 20 mins
Servings:
16
Yield:
4 pheasants
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.

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  • Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts

256 calories; protein 19.7g 40% DV; carbohydrates 3.9g 1% DV; fat 17.6g 27% DV; cholesterol 69.2mg 23% DV; sodium 467.5mg 19% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2010
Easy recipe & great flavor. The bacon adds a nice savory touch. I only mixed in 1/2 cup of water because we prefer a thicker soup/gravy to spoon over our rice & meat. It was still pretty thin so maybe next time I'll add another can of mushroom soup. Will make this again! Read More
(77)

Most helpful critical review

Rating: 3 stars
04/04/2011
The recipe was a little salty and oniony but the pheasants were okay. I only give it 3 stars because I'm not a fan of the texture of pheasant. Read More
(5)
36 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2010
Easy recipe & great flavor. The bacon adds a nice savory touch. I only mixed in 1/2 cup of water because we prefer a thicker soup/gravy to spoon over our rice & meat. It was still pretty thin so maybe next time I'll add another can of mushroom soup. Will make this again! Read More
(77)
Rating: 5 stars
12/30/2010
Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-) Read More
(57)
Rating: 5 stars
11/09/2013
When my husband goes pheasant hunting I always cook the birds in the crock pot this way. It keeps the meat moist and tender. After its done cooking I take the bacon and skin of the bird and fry them until crisp in about 1tablespoon of butter. While that's cooking my husband will strain the broth and then get all the meat off the bones... Pheasant can be a pretty bony bird. This is also important because you want to make sure you remove any bebes that could be stuck in the bird from when you shot it. After all the meat is removed and set aside we save the bones to make stock. Once the bacon and skins are nice and crisp I remove them from the pan and add flour to the fat to make a rue which I use to thicken the cooking broth. I put the meat back into the thickened sauce and season to taste. I like to add a small pinch of nutmeg to really being out the earthy flavor of the dish. I serve this over brown rice withe the bacon and crispy skins crumbuked on top. goes well with a side of fresh brussel sprouts. So delish! Read More
(53)
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Rating: 5 stars
12/15/2010
Tried this for our Thanksgiving lunch and even the most finicky eaters in my family loved it! Will definitely make this again. Read More
(36)
Rating: 5 stars
11/12/2012
I always have pheasant in my freezer it seems and I'm always looking for new ways to prepare it. This recipe caught my eye and am I ever glad I made this! The pheasant was so tender and moist it fell right off the bones. I made mashed potatoes to go with it and used the sauce as a gravy. It had great taste. We will make this again. Read More
(16)
Rating: 5 stars
03/22/2011
Spectacular. This was really a wonderful way to make a whole chicken in the crock pot; I used a fryer instead of the pheasants and it came out great! Also eliminating the bacon this is a great base recipe for a chicken to which then almost anything can be done for a brand new meal!! Read More
(12)
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Rating: 5 stars
04/22/2011
the best phesasnt that i have ever had. this recipe really keeps the bird moist. its awesome. my husband love wild game and this is his favorite pheasant recipe that he has found. Read More
(9)
Rating: 4 stars
01/31/2011
Husband loved this! Read More
(9)
Rating: 5 stars
05/10/2012
I was really pleased with this recipe. I used one smallish pheasant and one large which fit nicely into my large slow cooker. I only had 8 strips of bacon only 1/2 cup of sour cream and all the other ingredients and it came out perfectly moist falling off the bone after 6 hours on medium/high setting (my cooker has 4 settings). Served it with fresh asparagus and wild rice. Yum! Read More
(6)
Rating: 3 stars
04/04/2011
The recipe was a little salty and oniony but the pheasants were okay. I only give it 3 stars because I'm not a fan of the texture of pheasant. Read More
(5)
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