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
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
-
Step1Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
-
Step2Cover 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;Tips from the Betty Crocker Kitchens
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