Slow Cooker Pheasant with Mushrooms and Olives

Prep Time:
25 mins

Cook Time:
4 hrs 20 mins

Total Time:
4 hrs 45 mins

Servings:
6

Ingredients

Directions

Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.

Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.

Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.

Cover slow cooker; cook on High for 4 hours or Low for 7 hours.

Nutrition Facts (per serving)