Creamy Pheasant and Noodle recipe
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Ingredients
- 2 cups sliced carrots 1 ½ cups chopped onion 1 cup sliced celery 2 tablespoons chopped fresh parsley 1 bay leaf 2 pounds cubed pheasant meat 2 (10.75 ounce) cans reduced fat reduced sodium condensed cream of mushroom soup ½ cup water 1 teaspoon dried thyme leaves, crushed ¼ teaspoon ground black pepper 1 cup frozen peas salt and pepper to taste paprika to taste 1 (10 ounce) package dried egg noodles
Nutrition Info
- 570.5 caloriescarbohydrate: 54.2 gcholesterol: 151.3 mgfat: 18.1 gfiber: 5.8 gprotein: 45.1 gsaturatedFat: 5.1 gservingSize: -sodium: 530.7 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pheasant and Noodle
Directions
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Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper, pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Serve creamy pheasant on a bed of noodles.