|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The crock pot turns this braised pheasant into an elegant, delicious meal. Some white wine adds to the flavor of the pheasant along with the chopped mushrooms and garlic.
If your fresh pheasants are riddled with buckshot, cut the meat from the bones and then cut it into bite-size pieces. This recipe will work with other game birds as well or use small game hens or chicken pieces in the dish.
- 2 pheasants
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 tablespoons oil
- 4 tablespoons butter
- 1 clove garlic
- 1 cup onion (chopped)
- 1 cup riesling or white zinfandel (or another kind of slightly sweet white wine)
- 1 tablespoon sugar
- 1 small can mushrooms (chopped)
- Optional: 1 small can ripe olives (sliced)
- 1 1/2 cups chicken stock (low sodium or unsalted)
Quarter the pheasants or cut the meat from the bones and cut it into bite-size pieces. This is an especially good way if you have buckshot in the birds. Sprinkle the birds with kosher salt and pepper.
Dredge the pheasant meat in the flour and shake off the excess.
Heat the vegetable oil and butter in a skillet over medium heat. Add the pheasant pieces and saute until browned, stirring and turning frequently. Remove the pheasant to the slow cooker. Alternatively, transfer the pheasant to a baking dish or roasting pan (see the tips for baking directions).
Mash the garlic clove and add it to the skillet juices, add the onion, white wine, sugar, mushrooms, olives (if using), and broth.
Heat to bubbling and simmer five minutes.
Pour over pheasant.
Cover and cook on low 6 to 7 hours.
Serve the pheasant with the rice.
- If you would like to thicken the liquids, remove the pheasant and vegetables to a platter and keep it warm. Pour the liquids into a saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until reduced and the flavors are concentrated, or about 5 minutes. Combine 3 tablespoons of flour with 1/4 cup of cold water; stir until smooth. Add the flour mixture to the liquids a little at a time. Cook until thickened, stirring constantly.
- To bake the pheasant, follow steps 1 through 3, removing the pheasant to a baking dish or roasting pan. Follow steps 4 through 6. Cover the baking dish or roasting pan and bake in a preheated 325 F oven for about 1 1/2 to 2 hours.
- For a creamy gravy mixture, decrease the wine and chicken stock to 1/2 cup each and add a 10 3/4-ounce can of condensed cream of chicken soup.