PHEASANT IN MUSHROOM SAUCE

Pheasant in Mushroom Sauce image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 8

Number Of Ingredients 10

Previous Next

2 pheasants, cut into fourths
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (4 ounces) sliced mushrooms, drained
Paprika

Steps:

Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.

Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg