Slow Cooker Pheasant with Mushrooms and Olives

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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Cover, and cook on High for 4 hours, or Low for 7 hours.

Per Serving: 642 calories; protein 63.3g; carbohydrates 16.5g; fat 30.7g; cholesterol 189.3mg; sodium 413.5mg.

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