Slow Cooker Pheasant with Mushrooms and Olives
Slow Cooker Pheasant with Mushrooms and Olives is a dairy free and vegetarian recipe with 6 servings. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 161 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. 72 people found this recipe to be scrumptious and satisfying. If you have onion, wine, crimini mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 45 minutes.
Instructions
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.
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.
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.
Cover, and cook on High for 4 hours, or Low for 7 hours.