Pheasant stew with mushrooms and olives

Pheasant stew with mushrooms and olives


48 people made this

About this recipe: Pheasant recipes - especially good ones - are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids love. Its adapted from a recipe a friend passed on to me.


Serves: 6 

  • 100g plain flour
  • 1 dessertspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 pheasants - rinsed, patted dry and cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, sliced into rings
  • 100g crimini mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 250ml white wine
  • 250ml chicken stock
  • 75g black olives, pitted and sliced

Prep:25min  ›  Cook:4hr  ›  Ready in:4hr25min 

  1. Place the flour, salt and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
  2. Heat the olive oil in a large frying pan over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the frying pan. Cook the onion in the remaining oil until it softens, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
  3. Pour the wine into the pan and bring to the boil. Boil for 5 minutes, then pour in the chicken stock and return to the boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
  4. Cover, and cook on High for 4 hours, or Low for 7 hours.

Don't have a slow cooker?

If you aren't equipped with a slow cooker, no worries - simply simmer covered in a casserole or pot on the hob for 1 hour from step 4.

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