To me, pheasant is one of the most versatile game birds you can eat. It can be cooked several ways and has a taste and density that almost resembles that of chicken. One of my favorite ways to cook pheasant is in the slow cooker, simmering in a stew of rice and vegetables, poured over a couple of fluffy biscuits. Grab a seat, get out your slow cooker, and let the mouth-watering begin!
Slow Cooker Pheasant Stew
Ingredients
- Cleaned pheasant breasts (I usually cook about 4 breasts at a time which feeds up to about 4 people, depending on your appetite!)
- 3 chopped carrots (I prefer to cut mine into thinner slices so that they cook better)
- 1 container sliced mushrooms
- 1 box wild rice
- 2 15 oz cans of cream of mushroom soup
- 2 cloves garlic, minced
- 1 tbsp parsley flakes
- 1 tsp garlic salt
Directions
- You can season the pheasant breasts if you would like, though I don’t find it necessary. If you choose to, I recommend Grill Mates: Roasted Garlic and Herb seasoning.
- Combine all ingredients, except the rice, in the slow cooker. Cook on high for 3 hours.
- Add the rice and continue cooking until moisture is absorbed and the pheasant reaches an internal temperature of 160°-165°, about one hour.
All of the ingredients listed above can be modified in quantity or type…whatever you prefer, truly! Instead of rice, you could add chopped red potatoes. Add a handful of chopped spinach for some color and extra vegetable taste. I typically have an extra, smaller can of cream of mushroom soup on hand to add near the end if I want a more stew-like consistency or need to add more moisture to the mix.
Make up some biscuits or croissants, serve, and enjoy!
{More Recipes: Instant Pot Sika Stew}
This post contains affiliate links. Miss Pursuit may earn a small commission for our endorsement, recommendation, testimonial and/or link to any products or services from this website. Your purchase helps support our work in bringing you real information about hunting and the outdoors.
