Pheasant in Mushroom Sauce

Pheasant in Mushroom Sauce

Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.

Prep Time

15

Minutes

Total Time

6:15

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Have a little white wine left in the bottle? Use 1/2 cup wine instead of the chicken broth for an elegant little twist.
Serving Suggestion
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.
Finishing Touch
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:

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