Pheasant in Mushroom Sauce

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

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Prep Time 15 min
Total Time 6 hr 15 min
Servings 8

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.