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Pheasant Slow Cooked Recipe

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This recipe for Pheasant Slow Cooked 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 meat from bones, into bite size pieces
1/4 cup flour, seasoned with salt and pepper
4 tbsp shortening
4 tbsp butter
1 clove garlic (optional)
1 large onion, diced
1 cup sauterne wine (sweet wine like Marsala)
1 tbsp sugar
1 small can chopped mushrooms
1 small can black olives, sliced
1 can chicken broth
Directions:
Directions:
Mix pheasant pieces in seasoned flour, shake off excess flour. Saute in shortening and butter.
Remove pheasant to crockpot or roasting pan. Mash garlic clove in skillet juices, add onion, Sauterne, sugar, mushrooms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant.

Heat in crockpot on low 6-8 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. Serve with wild rice or white rice. Rich and delicious.

 

 

 

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