We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    0
  • Print
    0

Pheasant in Mushroom Sauce

 2 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 8
  • Save
    0
  • Pinterest
    0
  • Print
    0

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.

Expert 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.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close