Best Bergies Crock Pot Pheasant Recipes

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES

Slow Cooker Pheasant with Mushrooms and Olives image

Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

Provided by MBETHCOOKS

Categories 100+ Everyday Cooking Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

Ingredients

¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

Steps:

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.
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.
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.
Cover, and cook on High for 4 hours, or Low for 7 hours.

Nutrition Facts : Calories 642 calories, Carbohydrate 16.5 g, Cholesterol 189.3 mg, Fat 30.7 g, Fiber 1.5 g, Protein 63.3 g, SaturatedFat 8 g, Sodium 413.5 mg, Sugar 1.2 g