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Pheasant In Mushroom Sauce (Slow Cooker Version) Recipe

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This recipe for Pheasant In Mushroom Sauce (Slow Cooker Version) is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large wild pheasant or 2 small farm raised pheasants, cut into fourths
1 medium onion, chopped
4 button mushrooms sliced
3/4 cup chicken broth
3 tbsp flour
1 tbsp Worcestershire sauce
1 tsp salt
1 clove garlic, finely chopped
1 can (10.75 ounce size) condensed cream of mushroom soup
paprika
Directions:
Directions:
Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms

In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, garlic, and cream of mushroom soup. Mix well. Pour over the pheasant.

Sprinkle everything with paprika then cover the crock pot and cook on low heat for 6 hours or until the pheasant is cooked.

Serve the pheasant with the gravy over noodles or rice.

 

 

 

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