Pheasant and Wild Rice Crock Pot Recipe

Wild rice
Diana Rattray
  • 8 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 8 hrs
  • Yield: 4 to 6 Servings
Ratings (23)

This pheasant recipe is prepared in the slow cooker with mushrooms and wild rice. Condensed soups make a creamy gravy for the pheasant.

What You'll Need

  • 2 pheasants, cut up
  • Salt and pepper to taste
  • 1/4 cup flour
  • 1 cup raw wild rice
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (4 ounces) mushrooms, undrained
  • 2 1/4 cups water
  • 1 package instant onion soup mix

How to Make It

  1. Wash pheasant pieces; pat dry; sprinkle with salt and pepper to taste then toss with flour.
  2. If desired, brown pheasant pieces in skillet in a little oil or butter.
  3. Combine rice, canned soup, undrained mushrooms, and water in slow cooker; stir to blend.
  4. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW for 6 to 8 hours.
  5. Check after about 5 hours and add a little water if necessary.

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    Nutritional Guidelines (per serving)
    Calories 571
    Total Fat 44 g
    Saturated Fat 24 g
    Unsaturated Fat 13 g
    Cholesterol 150 mg
    Sodium 522 mg
    Carbohydrates 24 g
    Dietary Fiber 2 g
    Protein 23 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)