Crock Pot Pheasant in Mushroom Sauce Recipe

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#22720

Slow cooking the pheasant in the creamy sauce not only keeps the bird tender but it also helps to eliminate any gamey flavor that often occurs when cooking game birds.

serves/makes:

ready in:

2-5 hrs

16 reviews
1 comment

ingredients

2 pheasants, cut into fourths
1 medium onion, chopped
1 can (4 ounce size) sliced mushrooms, drained
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 clove garlic, finely chopped
1 can (10.75 ounce size) cream of chicken soup
paprika

directions

Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms

In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, garlic, and cream of chicken soup. Mix well. Pour over the pheasant.

Sprinkle everything with paprika then cover the crock pot and cook on low heat for 4-6 hours or until the pheasant is cooked.

Serve the pheasant with the gravy over noodles or rice.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

recipe tips

Use a slow cooker liner for easy cleanup.

Layer the ingredients as directed.

Stir the sauce ingredients thoroughly to prevent lumps.

Check the seasoning before serving and adjust if necessary.

Serve over a bed of noodles or rice to soak up the delicious sauce.

Garnish with fresh herbs like parsley for added color and flavor.

Pair with a side of vegetables for a balanced meal.

common recipe questions

Can I use a different type of game bird?

Yes, you can use other game birds like quail or grouse, but cooking times may vary so check for doneness partway through the cooking time.

Can I use fresh mushrooms instead of canned?

Fresh mushrooms would provide a better texture and flavor but we've made this recipe with canned mushrooms for convenience.

How do I know when the pheasant is cooked?

The pheasant is cooked when it's tender and the internal temperature reaches 165 degrees F.

Can I make this dish without cream of chicken soup?

You can make a roux with flour and butter and add chicken broth and cream for a homemade version but it won't be quite the same.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I cook this dish on high heat?

You can cook on high for about 2-3 hours, but low and slow cooking is recommended for best results.

Can I add other vegetables to this dish?

Yes, vegetables like carrots, celery, or peas can be added for variety.

Can I thicken the sauce if it's too thin?

Mix a little cornstarch with water and stir it into the sauce to thicken it.

nutrition data

412 calories, 21 grams fat, 6 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.

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reviews & comments

Overcomer57 REVIEW:
January 3, 2023

I really likes this recipe, although I did change it in how I cooked it!I followed the recipe except I fried my pheasant in a pan that I'd sauteed onions, celery and garlinc in. My pheasant was cubed so I placed it in a plastic bag with garlic poeder, onion powder, paprika s&p, and flour. I shook of the excess flour and then quickly fried up the pheasant. I put everything in a Cocette pot from Staub, and added 2/3rds of a can of cream of chicken soup, and 1 cup of chicken bone broth, and 1TB of Worcestershire sauce. I baked it covered at 325 degrees fro 30 mins, and it was dreamy! I stirred about 1 cup of sour cream in and served it over noodles!Both of us knew that this would be the way I'd cook all of our upland birds in the future! So good!
Wild game pro REVIEW:
February 12, 2020

I have been cooking pheasants for 45 years and have many recipes. By far, this one tops them all! I used non fat cream of chicken, substituted smoked paprika for the regular and floured the pieces in a plastic bag before searing them on the stovetop. Then they went into the crockpot, topped with onion and a full box of fresh mushrooms sliced.
mjm REVIEW:
February 8, 2020

followed this line per line and ended up with very dry bird. i should have checked the pheasant 1-2 hours earlier. i also was surprised by how watery it became considering the condensed cream of chicken soup. very disappointing.
Guest Foodie REVIEW:
November 18, 2019

I always put flour salt & pepper in lg baggie-put pheasant pieces in...shake then fry in skillet with canola oil at med. temp (should sizzle when putting pieces in) brown both sides then place in crock pot and pour sauce over!! Itâs so much tastier 😊
Barbara REVIEW:
November 10, 2019

I did this recipe using Grouse it was all it was very good I use chanterelle mushrooms instead of canned very tasty
Barbara REVIEW:
November 10, 2019

I did this recipe using Grouse it was all it was very good I use chanterelle mushrooms instead of canned very tasty
RoJo REVIEW:
August 1, 2019

Never been a big fan of pheasant. Our grandson brought us one. Used this recipe. Delicious! Tender. My husband really liked it and has been telling everyone I cooked a great pheasant. Thanks.
Mary Guldin REVIEW:
November 18, 2018

Absolutely delicious !
Eric REVIEW:
October 29, 2018

I would cut back or leave out the broth. It was way too runny. Might add a can of cream of mushroom instead of broth and try it again.
MS DEBBIE REVIEW:
October 8, 2018

absolutely delicious
Guest Foodie REVIEW:
January 13, 2018

great flavor served over wild rice
Varney REVIEW:
October 29, 2017

Loved this
Guest Foodie REVIEW:
December 5, 2016

Great
Aunt Kathy REVIEW:
July 15, 2013

My husband goes pheasant hunting every year and I am always looking for new ways to cook it but I keep coming back to this recipe. IT's good because pheasant can be a little gamey and this recipe takes that taste away. I don't think this would fit in the 3 1/2 qt crock though (I only have a larger one so I'm not really sure but it doesn't seem like it would)
GraCo Mom REVIEW:
November 27, 2011

This recipe was great!! It was so easy and so delicious. I especially like that it uses ingredients I usually have on hand. I served it with rice and put the gravy (juice in bottom of crock pot) over the rice. Yum!! This is my go-to pheasant recipe from now on.
Guest Foodie REVIEW:
July 24, 2011

I've tried making crock pot pheasant with other recipes and this is the best! My search in now over!

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Crock Pot Pheasant in Mushroom Sauce Recipe | CDKitchen (2024)