Skip to Content
Menu

Pheasant in Mushroom Sauce

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 22, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.

Pheasant in Mushroom Sauce

  • Prep Time 15 min
  • Total 6 hr 15 min
  • Servings 8
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 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

Instructions

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

Nutrition

400 Calories
20g Total Fat
46g Protein
7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
Saturated Fat
6g
Cholesterol
130mg
Sodium
790mg
Total Carbohydrate
7g
Dietary Fiber
0g
Protein
46g
% Daily Value*:
Calcium
8%
8%
Iron
50%
50%
Exchanges:
7 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved