Crock-Pot Pheasant
A hearty slow-cooked pheasant dish with rich mushroom and celery flavors, complemented by tender vegetables—perfect for rustic family dinners or special occasions.
Ingredients
Instructions
- Brown the pheasant pieces in butter and place them in the crock-pot.
- Add quartered onions, chunks of celery, carrots, and potatoes to the pheasant in the slow cooker.
- Pour half a can of cream of mushroom soup and half a can of cream of celery soup over the vegetables and pheasant.
- Cover and cook on low for about 6 1/2 hours, or until the pheasant is tender and vegetables are soft.
Tips & Substitutions
To enhance the flavor of the pheasant, consider marinating it in herbs and spices for a few hours or overnight before browning. If you don't have cream of mushroom or celery soup, you can make a quick homemade version using equal parts heavy cream and chicken broth with some sautéed mushrooms and celery. For a twist, add a splash of white wine for depth.
Serving Suggestions
Serve the crock-pot pheasant with a side of crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables pairs well for a balanced meal. For a comforting dessert, consider serving with Kari'S Caramel Squares or Peanut Butter Chocolate Chip Squares to round off the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant and vegetables in a saucepan over low heat, adding a splash of broth to keep it moist. Alternatively, you can reheat in the microwave, covered, at medium power until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Pheasant contains roughly 544 calories, with 16g protein, 82g carbohydrates, and 19g fat. It is an excellent source of vitamin A (195% of the Daily Value), dietary fiber (55% of the Daily Value), and potassium (43% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 874mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pheasant?
Yes, chicken is a great substitute for pheasant in this recipe. Just ensure the cooking time is adjusted based on the size of the chicken pieces, as they may require less time to become tender.
What other vegetables can I add?
Feel free to customize the vegetable mix! Root vegetables like parsnips or turnips work well, as do green beans or bell peppers for added color and flavor. Just be mindful of cooking times for denser vegetables.
Can I cook this on high instead of low?
While the recipe is designed for low cooking, you can cook it on high for about 3 to 4 hours. However, the texture may not be as tender, so check for doneness earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).