Slow Cooker Pheasant with Mushrooms and Olives

asian european french greek korean mediterranean middle eastern region soup sweet sour bitter savory umami hard fast

Prep

28 min

Cook

69 min

Total

97 min

Ingredients (11)

¾ cup all-purpose flour g

¼ teaspoon ground black pepper g

salt to taste g

2 pheasants, rinsed, patted dry, and cut into pieces g

2 tablespoons olive oil g

1 onion, sliced into rings g

1 cup sliced cremini mushrooms g

1 tablespoon chopped garlic g

1 cup white wine g

1 cup chicken broth g

½ cup sliced black olives g

Nutrition

kcal

fat

carbs

protein

Instructions

Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.

Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.

Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.

Cover slow cooker; cook on High for 4 hours or Low for 7 hours.