CREAMY PHEASANT AND NOODLE

Creamy Pheasant and Noodle image

This is so easy, you just put it in the slow cooker and forget about it. The pheasant is moist and delicious; this is a wonderful way to use the pheasant that piles up in our freezer during hunting season. Perfect on a chilly day!

Provided by Celestia L.

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 9h30m

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

2 cups sliced carrots
1 ½ cups chopped onion
1 cup sliced celery
2 tablespoons chopped fresh parsley
1 bay leaf
2 pounds cubed pheasant meat
2 (10.75 ounce) cans reduced fat reduced sodium condensed cream of mushroom soup
½ cup water
1 teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
1 cup frozen peas
salt and pepper to taste
paprika to taste
1 (10 ounce) package dried egg noodles

Steps:

Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 54.2 g, Cholesterol 151.3 mg, Fat 18.1 g, Fiber 5.8 g, Protein 45.1 g, SaturatedFat 5.1 g, Sodium 530.7 mg, Sugar 7.9 g