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Pheasant in Mushroom Sauce

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Pheasant in Mushroom Sauce
  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 8
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Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.

Ingredients

2
pheasants, cut into fourths
1/2
cup chicken broth
2
tablespoons all-purpose flour
1
tablespoon Worcestershire sauce
1
teaspoon salt
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
can (10 3/4 ounces) condensed cream of chicken soup
1
can (4 ounces) sliced mushrooms, drained
Paprika

Directions

  • 1 Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
  • 2 Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Tips  

Have a little white wine left in the bottle? Use 1/2 cup wine instead of the chicken broth for an elegant little twist.

Serve garlic mashed potatoes to enjoy with the creamy mushroom sauce. Add broccoli spears topped with a sprinkle of grated fresh lemon peel to round out the flavors.

You don't have to serve pheasant under glass to make it special. Mix together some crisply cooked and crumbled bacon, toasted chopped hazelnuts and chopped fresh parsley to sprinkle over each serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
(
Saturated Fat
6g
)
Cholesterol
130mg
Sodium
790mg
Total Carbohydrate
7g
(
Dietary Fiber
0g
)
Protein
46g
Daily Value*:
Calcium
8%
8%
Iron
50%
50%
Exchanges:
7 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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