How to Cook Pheasant in a Slow Cooker

Pheasant can be a unique addition to your dinner plate. It has a gamier taste than chicken or turkey, but the tiny size of the pheasants makes these ideal for small families or couples. If you want a carefree method to cook pheasant to get tender, delicious results, use your slow cooker. You simply prepare the pheasant in the morning add it to the slow cooker before you go to work. When you get home, your pheasant dinner will be waiting for you.

Things You'll Need

  • Slow cooker (also known by the brand name: Crock Pot)
  • Slow cooker liner (optional)
  • 1 zip top gallon sized bag
  • 1/4 cup flour
  • 1 tbsp. seasoned salt or spiced salt blend such as Old Bay or Tony Chachere's
  • 2 pheasants, boned and cut into pieces
  • 2 cans of condensed cream soup (any flavor or combination) (See tip)
  • 2 soup cans of water
  • 1 package dry onion soup mix

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Put the cut pheasant into the zip top bag.

Add the flour and salt seasoning to the bag with the pheasant. Seal the bag and shake to coat the pheasant.

Put the slow cooker liner into the slow cooker. You do not need one, but it will make cleanup easier.

Add the pheasant, 2 cans of condensed soup, 2 cans of water and the dry onion soup mix to the slow cooker.

Cover the slow cooker. Plug it in and let the pheasant cook on low heat for 7 to 8 hours. Serve the pheasant warm.

Tips & Warnings

  • Try cream of mushroom and cream of onion together or cream of onion and cream of celery, or cream of chicken with cream of celery. The exact combination is not as important as the amount of cream based condensed soup you use.
  • Be sure to unplug the slow cooker when the pheasant is finished cooking.
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