Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tender Slow Cooker Pheasant with Mushrooms and Olives

4.7
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
260 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner
Tender Slow Cooker Pheasant with Mushrooms and Olives
Ingredients
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • salt
  • 2 pheasants, rinsed, patted dry, and cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, sliced into rings
  • 1 cup sliced crimini mushrooms
  • 1 tablespoon chopped garlic
  • 1 cup white wine
  • 1 cup chicken broth
  • 1/2 cup sliced black olives
Instructions
1
Combine flour, pepper, and salt in a resealable plastic bag; vigorously mix until well blended. Add pheasant pieces to the flour mixture; thoroughly coat with the dry ingredients by shaking.
2
Heat olive oil in a large skillet over medium-high heat; let it simmer. Carefully remove excess flour from the pheasant pieces before adding them to the skillet. Cook until both sides are golden brown, approximately 3 minutes per side; transfer the cooked pheasant to a slow cooker, reserving the oil in the skillet for later use.
3
Cook the onion in the same skillet until it becomes tender, roughly 3 minutes. Introduce mushrooms and garlic into the skillet; continue to cook and stir until the mushrooms are soft and the garlic has mellowed, around 5 minutes more.
4
Add wine to the skillet; bring it to a rolling boil. Allow the mixture to boil for 5 minutes, then add chicken broth; return it to a rolling boil. Transfer the mushroom mixture to the slow cooker; sprinkle with black olives on top.
5
Cover the slow cooker; cook on High for 4 hours or Low for 7 hours, depending on your preference.