Are you looking for a delicious and easy weeknight dinner that's also impressive? Look no further! This slow cooker pheasant recipe with cream of mushroom soup is the perfect solution. It's surprisingly simple to make, requiring minimal hands-on time, and delivers incredibly tender, flavorful pheasant every time. Perfect for a cozy night in or a special occasion, this recipe is a guaranteed crowd-pleaser. Get ready to elevate your homemade cooking game!
Ingredients:
- 1 (3-4 pound) pheasant, cut into serving pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 ounces cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry sherry (optional, but adds depth of flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions:
- Sear the Pheasant (Optional but Recommended): For extra flavor and a beautiful golden brown color, heat the olive oil in a large skillet over medium-high heat. Brown the pheasant pieces on all sides. This step isn't strictly necessary, but it adds a depth of flavor that you won't get by skipping it.
- Sauté the Vegetables: Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. This step builds a flavorful base for your slow-cooked pheasant.
- Combine Ingredients in the Slow Cooker: Transfer the seared pheasant and vegetables to your slow cooker. Pour in the cream of mushroom soup, chicken broth, and sherry (if using). Stir in the thyme, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pheasant is incredibly tender and easily shreds with a fork. The longer it cooks, the more tender the meat will become.
- Serve: Garnish with fresh parsley (optional) and serve hot. This dish is fantastic served with mashed potatoes, rice, or your favorite roasted vegetables.
Tips for the Best Pheasant Recipe:
- Don't Overcrowd the Slow Cooker: Ensure there's enough space in your slow cooker for the pheasant and vegetables to cook evenly. If necessary, cook in batches.
- Adjust Seasoning to Taste: Feel free to adjust the salt and pepper to your liking. You can also add other herbs and spices, such as rosemary, sage, or garlic powder, to customize the flavor.
- Use Bone-in Pheasant for More Flavor: Bone-in pheasant will impart more flavor to the sauce. However, boneless pheasant is a convenient option for those who prefer it.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this into the slow cooker during the last 30 minutes of cooking.
Variations:
- Creamy Mushroom and Wine Sauce: Substitute dry white wine for the sherry and add a splash of heavy cream at the end for extra richness.
- Spicy Pheasant: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Wild Rice Stuffing: Add a cup of cooked wild rice to the slow cooker during the last hour of cooking for a hearty and flavorful twist.
Nutritional Information (Approximate per serving, based on a 4-serving recipe):
- Calories: Approximately 400-450
- Protein: Approximately 40-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 15-20g
This easy pheasant recipe is perfect for busy weeknights and special occasions alike. The slow cooker does all the work, leaving you with tender, flavorful pheasant and a delicious cream of mushroom sauce. Enjoy!