For a richer flavor, consider using bone-in, skin-on pheasant pieces. Dry the pheasant pieces thoroughly before browning to ensure a beautiful sear. If you don't have crimini mushrooms, other varieties like button or shiitake will also work well. Garnish with fresh parsley before serving for a vibrant touch.
Slow Cooker Pheasant with Mushrooms and Olives
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PREP TIME25 mins
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COOK TIME4 hrs 20 mins
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TOTAL TIME4 hrs 45 mins
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SERVING6 People
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VIEWS178
Embark on a culinary adventure with this exquisite slow-cooked pheasant, where earthy mushrooms and briny olives meld into a symphony of flavors. The result? A succulent, fall-off-the-bone pheasant that's incredibly moist and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol189 mg
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Fiber2 g
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Protein63 g
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Saturated Fat8 g
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Sodium414 mg
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Sugar1 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Combine flour, pepper, and salt in a resealable plastic bag. (Prep time: 2 minutes)
02 Step
Recipe View Add pheasant pieces to the bag and shake until evenly coated in the seasoned flour. (Prep time: 3 minutes)
03 Step
Recipe View Heat olive oil in a large skillet over medium-high heat.
04 Step
Recipe View Shake off excess flour from the pheasant and add it to the hot skillet. Brown on all sides until golden (approximately 3 minutes per side). Transfer the browned pheasant to a slow cooker, reserving the oil in the skillet. (Cook time: 12 minutes)
05 Step
Recipe View In the same skillet, cook the sliced onion until softened and translucent (about 3 minutes).
06 Step
Recipe View Stir in the sliced crimini mushrooms and chopped garlic. Continue cooking until the mushrooms are softened and the garlic is fragrant (approximately 5 minutes more).
07 Step
Recipe View Pour in the white wine, bringing it to a boil to deglaze the pan, scraping up any browned bits. (Cook time: 2 minutes)
08 Step
Recipe View Let the wine reduce slightly (about 5 minutes), then add the chicken broth and return to a boil. (Cook time: 7 minutes)
09 Step
Recipe View Transfer the mushroom mixture to the slow cooker, nestling it around the pheasant pieces. Sprinkle with sliced black olives.
10 Step
Recipe View Cover the slow cooker and cook on High for 4 hours or Low for 7 hours, or until the pheasant is incredibly tender.
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Kasey Olson
May 5, 2025My family loved this dish. Even my picky eaters enjoyed it!
Camila Kreiger
Apr 28, 2025This recipe was a hit! The pheasant was so tender and flavorful.
Llewellyn Ortiz
Jan 19, 2025I added some chopped carrots and celery to the slow cooker for extra vegetables. It worked perfectly.
Leanna Hayes
Sep 7, 2024This is my go-to pheasant recipe now. Thank you!
Frederik Hane
May 2, 2024Easy to follow and the results were fantastic. Will definitely make again.
Raegan Koch
Mar 14, 2024The mushrooms and olives added such a unique flavor combination. So good!
Pierre Marquardt
Dec 4, 2023I was skeptical about cooking pheasant in a slow cooker, but this recipe proved me wrong. It was amazing!