slow cooker pheasant with mushrooms and olives

Ingredients

• Servings: 6
• 3/4 cup all-purpose flour
• salt
• 1/4 teaspoon ground black pepper
• 2 pheasants, rinsed, patted dry, and cut into pieces
• 2 tablespoons olive oil
• 1 onion, sliced into rings
• 1 cup sliced crimini mushrooms
• 1 tablespoon chopped garlic
• 1 cup white
• 1 cup chicken broth
• 1/2 cup sliced black olives

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 45 mins


• place the flour, salt, and pepper into a resealable plastic bag; shake to mix. place the pheasant pieces into the flour mixture, and shake until evenly coated.
• heat the olive oil in a large skillet over medium-high heat. shake any excess flour off of the pheasant pieces, and place them in the hot oil. cook until the pheasant is brown on both sides, about 3 minutes per side. place the pheasant into a slow cooker, reserving the oil in the skillet. cook the onion in the remaining oil until they soften, about 3 minutes. stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
• pour the into the skillet and bring to a boil. boil for 5 minutes, then pour in the chicken broth and return to a boil. pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
• cover, and cook on high for 4 hours, or low for 7 hours.