Slow Cooker Pheasant With Mushrooms And Olives
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
65
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
All-Purpose Flour1
Salt1 tsp
Ground Black Pepper2 tbsps
Olive Oil1 tbsp
Garlic (chopped)1 cup
White Wine1 cup
Chicken Broth1 cup
Black Olive (sliced)Directions:
1
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix
2
Place the pheasant pieces into the flour mixture, and shake until evenly coated
3
Heat the olive oil in a large skillet over medium-high heat
4
Shake any excess flour off of the pheasant pieces, and place them in the hot oil
5
Cook until the pheasant is brown on both sides, about 3 minutes per side
6
Place the pheasant into a slow cooker, reserving the oil in the skillet
7
Cook the onion in the remaining oil until they soften, about 3 minutes
8
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
9
Pour the wine into the skillet and bring to a boil
10
Boil for 5 minutes, then pour in the chicken broth and return to a boil
11
Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives
12
Cover, and cook on High for 4 hours, or Low for 7 hours