Slow Cooked Pheasant
Rori Weil
ingredients
- 3/4 cup all-purpose flour
- salt
- 1/4 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
- 1/2 cup sliced black olives
directions
- 1
1.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.
- 2
2.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.
- 3
3.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.
- 4
4.Cover, and cook on High for 4 hours, or Low for 7 hours.
notes
Do not exceed cooking time.
Source: Rori Weil
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