Slow cooker

Slow Cooker Pheasant with Mushrooms and Olives

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Slow cooker: Slow Cooker Pheasant with Mushrooms and Olives
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Servings: 6
all-purpose flour
ground black pepper
pheasants, rinsed, patted dry, and cut into pieces
olive oil
onion, sliced into rings
sliced crimini mushrooms
chopped garlic
white wine
chicken broth
sliced black olives
  1. Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
  3. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
  4. Cover, and cook on High for 4 hours, or Low for 7 hours.
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