Creamy Pheasant And Noodle
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Carrot (sliced)1.5 cups
Onion (chopped)1 cup
Celery (sliced)2 tbsps
Parsley (chopped fresh)1
Bay Leaf910 g
Meat (cubed pheasant)1 cup
Water1 tsp
Ground Black Pepper1 cup
Pea (frozen)1
SaltDirections:
1
Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker
2
Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant
3
Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours
4
Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika
5
Bring a large pot of lightly salted water to a boil
6
Add pasta and cook for 8 to 10 minutes or until al dente; drain
7
Serve creamy pheasant on a bed of noodles