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Recipe by michael ,  Jan 19, 2016
Slow Cooker Pheasant with Mushrooms and Olives Recipe

Slow Cooker Pheasant with Mushrooms and Olives

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

Prep Time:25 Min

Cook Time:4 Hrs 20 Min
Ready In:4 Hrs 45 Min

Ingredients

  • 3/4 cup all-purpose flour
  • salt
  • 1/4 teaspoon ground black pepper
  • 2 pheasants, rinsed, patted dry, and cut into pieces
  • 2 tablespoons olive oil
  • 1 onion, sliced into rings
  • 1 cup sliced crimini mushrooms
  • 1 tablespoon chopped garlic
  • 1 cup white wine
  • 1 cup chicken broth
  • 1/2 cup sliced black olives

Directions

  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 skillet 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 skillet. Cook the onion in the remaining oil until they soften, 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 skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a 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.


How to Cook Pheasant in a Slow Cooker

How to Cook Pheasant in a Slow Cookerthumbnail

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.

Instructions

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
  1. Put the cut pheasant into the zip top bag.
  2. Add the flour and salt seasoning to the bag with the pheasant. Seal the bag and shake to coat the pheasant.
  3. Put the slow cooker liner into the slow cooker. You do not need one, but it will make cleanup easier.
  4. Add the pheasant, 2 cans of condensed soup, 2 cans of water and the dry onion soup mix to the slow cooker.
  5. 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.

How to Cook a Duck in a Slow Cooker

Robin Thornley

Duck is delicious roasted on a rack in an oven, allowing the fat to flavor the meat and then drain into the pan. The key to cooking a bird in a slow cooker also is to raise the bird above the fat that will accumulate during the long cooking process. Using a wire rack or a bed of aromatic vegetables solves the problem and the slow, gentle cooking process yields a bird that is versatile and economical.

Related Searches:
Difficulty:
Moderate

Instructions

Things You'll Need

  • Slow cooker Wire rack, or aluminum foil, or 4 large carrots and 2 celery stalks, or 2 large firm apples or potatoes Defrosted or fresh whole duckSalt and pepperCheeseclothTwo sprigs of rosemary and/or small bunch of fresh thymeA tart, firm apple, lemon or orange Small peeled, quartered onion 
  1. Slow cooked duck for a variety of dishes

    • 1

      Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat--duck fat is delicious especially for sauteing potatoes. Put it to one side to add to the pot later.

    • 2

      Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. Place the aromatics inside the duck cavity--a lemon or orange or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme.

    • 3

      Heat a nonstick pan and place the duck breast-side down. Saute until the duck skin is lightly browned. This is an optional step that does not affect the flavor of the duck, but gives the bird a familiar roasted appearance. The bird also can be browned in the oven at the end of the cooking process. If you do not plan to serve the duck with skin, skip this step.

    • 4

      Place the duck on a double-layered piece of cheesecloth, large enough to wrap loosely around the bird. This will serve to help lift the bird out of the cooker without it falling apart since slow-cooked duck tends to fall off the bone.

    • 5

      Make a rack for the duck to rest on inside the cooker. Some slow cookers come with a rack, if not, use a small wire baking rack. Balls of aluminum foil also can be used to lift the bird, but a practical solution that adds flavor is to lay large pieces of carrot, onion and celery at the bottom of the cooker, or large pieces of apple or potatoes. Tuck the trimmed fat in with the vegetables.

    • 6

      Place the duck breast-side up in the cooker. Prick the breast skin with a fork in several places to allow fat to escape. Cook on high for three to four hours, or low for six to seven hours until the internal temperature of the breast is 185 F. Wild duck is less fatty and will not take as long to cook.

    • 7

      Check the fat level halfway through cooking, and if the fat is above the bottom of the duck, ladle or siphon it off using a turkey baster. Store the fat in the refrigerator.

    • 8

      Remove the duck when it is cooked, lifting it carefully. Remove the cheesecloth and set the duck on paper towels on a platter to drain, or place in 425 F oven for 15 minutes to crisp the skin, then drain on paper towels.

    • 9

      Carve the duck into leg or breast portions and serve. Sliced duck meat can be added to salads made with pungent greens such as watercress, arugula and spinach. Shredded duck meat makes a delicious addition to pasta sauce or a spicy taco filling. Try duck fajitas in corn tortillas with a spicy chipotle-flavored salsa, and save the last duck pieces for stir-fried rice.

How to Slow Cook a Pheasant

How to Slow Cook a Pheasant

If you have a game hunter in your family or a good butcher who can provide you with a pheasant to cook, count yourself very lucky. Pheasant requires no more skill to cook than a turkey, and it takes a similar amount of time. The best part about preparing a pheasant, however, is how impressed your dinner guests will be. Pheasant makes an elegant presentation, and when it is slow-cooked it is a juicy and flavorful meal.

Step 1

Heat 3 tbsp. olive oil in a skillet over high heat. When the oil is hot, add the pheasant quarters two at a time and sauté them until they are lightly browned. Repeat with the other two quarters.

Step 2

Place the pheasant pieces into the slow cooker. Pour the wine and the chicken stock over the pheasant. Place the lid on the slow cooker and allow the pheasant to cook for five hours on low.

Step 3

Remove the lid of the slow cooker and insert a meat thermometer into the thigh of the pheasant, avoiding the bone. Then, insert the thermometer into a thick part of the breast of the pheasant. When all of the quarters reach 180 degrees Fahrenheit, the pheasant is ready.

Step 4

Remove the pheasant from the slow cooker and allow it to rest for 20 minutes before you serve the pieces. Add salt and pepper to taste. Serve the pheasant quarters hot, either alone or with a gravy made out of the braising liquid left in the slow cooker.

Tips and Warnings

  • To make a gravy out of the braising liquid, pour the liquid into a large sauce pan and bring it to a boil over high heat. Reduce the heat to medium-low and whisk in 2 tsp. corn starch. Simmer, whisking occasionally, until the gravy reaches your desired consistency.

Things You'll Need

  • 1 pheasant, cut into quarters
  • 3 tbsp. olive oil
  • 2 cups sweet white wine, such as Moscato or Riesling
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 2 tsp. corn starch for making gravy, optional
  • Skillet
  • Spatula
  • Meat thermometer
  • Saucepan, optional

Cedar Plank Salmon

Recipe courtesy Steve Raichlen

Show: BBQ with Bobby FlayEpisode: BBQ University

Picture of Cedar Plank Salmon RecipePhoto: Cedar Plank Salmon RecipeRated 5 stars out of 5
Total Time:
2 hr 45 min
Prep
15 min
Inactive
2 hr 0 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Healthy

Cedar Plank Salmon

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Ingredients

  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

©Television Food Network G.P.All Rights Reserved.

Ingredients

  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

Recipe: How to Cook Cedar-Plank Quail

by David Draper32

For the past few days I've been in Logan, Utah, hanging out with my friends from Camp Chef and Scott Leysath, filming a few segments for Leysath's Sportsman's Channel Show The Sporting Chef. Leysath has been schooling me on some new cooking techniques, including using cedar planks inside the Camp Chef Al Italia Pizza Oven. This recipe is simple and quick. Even the marinade time can be cut down to 30 minutes or so if you need to throw together a fast, yet fancy, dinner. And it's not just for quail, either. We did three quail on one plank and a couple of plucked pheasant breasts on the other.

Cedar Plank Quail

Ingredients: 6 quail 2 lemons, juice and zest 1 1/2 cups fresh basil leaves, chopped 1 cup fresh mint, chopped 5 cloves fresh garlic, minced 1/4 cup dry roasted cashews, chopped 1/2 tsp. kosher salt 1/2 fresh cracked pepper (to taste) 1/3 cup extra virgin olive oil 1/4 cup freshly grated Parmesan cheese

Special equipment needed: Cedar planks, soaked in water for 30 minutes prior to cooking.

Directions: In a large bowl, whisk together the lemon juice and zest, basil, mint, garlic, cashews, and salt and pepper. While whisking, add the olive oil in a thin stream. Add the quail and toss to coat evenly. Cover and refrigerate for 2 hours.

Preheat the pizza oven to 700 degrees. Place the quail on soaked planks and brown evenly on each side, about 3 to 4 minutes per side.

Sprinkle parmesan cheese over the quail and return to pizza oven to lightly brown.

The top 10 best pheasant recipes

As the season starts to draw to a close you will be wondering what to do with this year's pheasant bounty. The Field's top 10 best pheasant recipes are suitable for every taste, from the stately to the sublime.

The Top 10 best pheasant recipes need the right game to start with...

The Top 10 best pheasant recipes need the right game to start with...

The Field’s best pheasant recipes are the only ones you need to deal with this season’s pheasant bounty. As the season starts to draw to a close the kitchen can become inundated with game. (If you have to freeze your birds see frozen game birds, what to do with them for useful advice).

PHEASANT RECIPES

Or simply defrost your pheasant and use it in one of our top ten pheasant recipes below. As the temperatures plumet nothing is tastier than the best pheasant stew, and pheasant guidwife takes some beating. If the new year has encouraged thoughts of a healthier you then the Lebanese pheasant broth is a wonder: low in calories, nutritious and easy to make.

Of course the traditional perfect roast pheasant recipe is a must for every cook’s repertoire. And pheasant Kiev is an encouraging way to get the kids (or the uninitiated) to try game.

PHEASANT COOKING TIPS

For those who sometimes struggle cooking pheasant breasts – they can dry out very easily – Mike Robinson reveals the chef’s secret in the best way to cook pheasant breasts.

When it comes to cooking your pheasant it will depend on what you bag. If using more than one bird it is advisable to stick to the same type. So a brace of cocks or hens. Pheasant hens tend to be plumper and better for roasting. Cock pheasants take well to lengthier cooking times as they can be tougher. Age is also a factor. You will also be able to tell by looking if your bird is young or old, a cock or a hen. If you are more familiar with a pheasant from your game dealer, ask him.

Top 10 best pheasant recipes

Pheasant Guidwife

Pheasant Kiev

Parmesan pheasant breasts with crispy ham

Pheasant Normandy

Pot roast pheasant with Fennel

The best pheasant stock and soup ever

Perfect roast pheasant with white wine and charlotte potatoes

Lebanese pheasant broth

Spatchcocked pheasant with lemon and herbs

Poached pheasant with ginger, garlic, chilli and lime

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