Slow Cooker Pheasant with Mushrooms and Olives recipe
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Ingredients
- ¾ cup all-purpose flour salt ¼ teaspoon ground black pepper 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 ½ cup sliced black olives
Nutrition Info
- 642 caloriescarbohydrate: 16.5 gcholesterol: 189.3 mgfat: 30.7 gfiber: 1.5 gprotein: 63.3 gsaturatedFat: 8 gservingSize: -sodium: 413.5 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pheasant with Mushrooms and Olives
Directions
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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.