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Slow Cooker Pheasant
Linda

Slow Cooker Pheasant with Creamy Mushroom Sauce

Craving a home-cooked meal without the fuss? This slow cooker pheasant recipe is a game-changer for a delicious and often tricky bird like pheasant. It addresses common concerns like 'How to make pheasant not tough?', 'How to soften pheasant?', 'How to tenderize pheasant meat?', 'How to keep pheasant tender?', and 'How to make pheasant taste less gamey?'. The slow cooking process gently coaxes the bird to its most tender and succulent state, while savory herbs, aromatic vegetables, and a rich, creamy mushroom sauce create a symphony of flavors. This effortless method delivers melt-in-your-mouth tenderness and amazing flavor with minimal effort, making it one of the best slow-cooked pheasant recipes for a hearty main course. Whether you're trying pheasant for the first time or are a seasoned cook, this recipe ensures a moist and delicious game bird, perfect for a weeknight dinner or special gathering. Learn how to cook a pheasant in a slow cooker, including tips for pheasant breast slow cooker recipes and creating a flavorful pheasant stew.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Whole Pheasant 3-4 lbs, fresh or thawed
  • 2 tablespoon Olive Oil
  • 1 large Onion chopped
  • 2 clove Garlic minced
  • 4 tablespoon Butter
  • 2 tablespoon All-Purpose Flour
  • 1 cup Chicken Broth low sodium recommended
  • 0.5 cup Apple Cider optional, adds depth of flavor
  • Salt and Pepper to taste
  • A few sprigs Fresh Thyme
  • 8 oz Mushrooms sliced (optional)

Equipment

  • Slow Cooker
  • Crock-Pot
  • Large skillet
  • Frying Pan
  • Cutting Board
  • Sharp Knife
  • Tongs
  • Jug
  • Spoon

Method
 

Preparation and Cooking
  1. Pat the pheasant dry and season generously with salt and pepper. Chop the onion and mince the garlic cloves.
  2. Heat the olive oil in a large skillet or frying pan over high heat. Once shimmering, carefully place the whole pheasant in the skillet and sear on all sides until golden brown. This adds flavor and locks in juices.
  3. In the same pan over medium heat, melt the butter. Add the chopped onion and cook until softened. Stir in the minced garlic and cook until fragrant. If using mushrooms, add them now and cook until softened. Sprinkle in the flour and stir for two minutes. Gradually pour in the chicken broth and apple cider from a jug, stirring constantly. Bring the sauce to a simmer, allowing it to thicken. Season with salt and pepper. You may need to strain the jus at this point.
  4. Transfer the seared pheasant to your slow cooker or crock pot. Pour the sauce over the bird. If using fresh thyme, add a few sprigs.
  5. Cover and cook on low for 6-8 hours, or until the bird is incredibly tender and easily shredded. Check it periodically as cooking times may vary.
  6. Shred the pheasant and serve with the sauce.

Notes

Use a meat thermometer to ensure the pheasant reaches 165°F (74°C). Allow the pheasant to rest for 10-15 minutes before shredding. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently using the microwave, stovetop, or oven, adding a splash of water or broth if needed. Avoid reheating multiple times and ensure it's heated evenly throughout. Discard if any changes in smell, texture, or appearance.