New Forest slow cooker pheasant with Chanterelle mushrooms

    New Forest slow cooker pheasant with Chanterelle mushrooms

    19saves
    7hr30min


    27 people made this

    About this recipe: This lovely slow cooker pheasant recipe has been in our family for several years now and every autumn we make it at least once. Perfect for enjoying the first of the pheasants early in the shooting season and Chanterelle mushrooms gathered in the forest.

    Ingredients
    Serves: 4 

    • 60g butter
    • 1.35kg whole pheasant
    • salt and pepper, to taste
    • 200g streaky bacon, chopped
    • 1 large onion, chopped
    • 450g Chanterelle mushrooms, roughly chopped
    • 600ml white wine
    • 150ml chicken stock
    • 1 teaspoon chopped fresh rosemary
    • 1 bay leaf
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:30min  ›  Cook:7hr  ›  Ready in:7hr30min 

    1. Preheat the slow cooker to auto or low setting. In a frying pan, melt the butter over a high heat. Rub the pheasant generously with salt and pepper then brown evenly on all sides in the hot butter along with the bacon. Transfer to the slow cooker.
    2. Into the same pan, add the onion and mushrooms and cook and stir for 4 to 5 minutes. Add the white wine and stock and bring to a simmer for 6 to 8 minutes. Transfer everything to the slow cooker and add the rosemary, bay leaf and thyme. Cover and cook on auto or low for 6 to 7 hours. Turn the pheasant twice while cooking.
    3. To serve, slice and serve in the slow cooker juices sprinkled with fresh parsley.

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    Reviews (1)

    0

    I found a dead pheasant (still warm) by the roadside yesterday and decided to try cooking pheasant for the first time. I skinned the pheasant (MUCH simpler than plucking it) and tried this recipe. To be honest, I spent much of the day fearing I had a culinary disaster on my hands, but we had a backup meal of mushroom risotto cooking at the same time, so we weren't going to go hungry. Once cooked, the meat just fell off the bones, so I pulled the meat off instead of carving it. Despite seven hours in the slow cooker, the meat tasted dry and unappetising, but once everything was mixed again, and the wonderful sauce had been thickened with a couple of tea-spoons of cornflour, it was transformed, No-one in the family was prepared to even consider eating roadkill, but my wife tried a small amount, enticed by the aromatic smell of it cooking. She ended up going back for seconds, as did everyone else eventually :-) I think the mushroom risotto (recipe link above) worked particularly well as both that and the pheasant were loaded with wild mushrooms (porcini and chestnut mushies in the risotto, hedgehog fungus in the pheasant dish). We also had side dishes of asparagus and broccoli, but I guess any vegetable would do. Note: The chanterelle season is over so all I could get were hedgehog fungus and a small number of autumn/winter/grey chanterelles. They worked a treat. - 30 Nov 2015

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