Slow Cooker Pheasant with Mushrooms and Olives

Name: Slow Cooker Pheasant with Mushrooms and Olives
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters sliced black olives; 237 milliliters chicken broth; 237 milliliters sliced crimini mushrooms; 177 milliliters all-purpose flour; 1 Tbsp chopped garlic; 0 teaspoons ground black pepper; 2 Tbsps olive oil; 1 onion, sliced into rings; 6 servings salt; 237 milliliters white wine

Slow Cooker Pheasant with Mushrooms and Olives is a dairy free and vegetarian recipe with 6 servings. One serving contains 161 calories, 3g of protein, and 7g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, ground pepper, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes.

Instructions

Place the flour, salt, and pepper into a resealable plastic bag; shake to mix.

Ingredients you will need

Pepper

All Purpose Flour

Shake

Salt

Equipment you will use

Ziploc Bags

Place the pheasant pieces into the flour mixture, and shake until evenly coated.

Ingredients you will need

Pheasant

All Purpose Flour

Shake

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.

Ingredients you will need

Olive Oil

Pheasant

All Purpose Flour

Shake

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms