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Snuggle up with This Easy Crock-Pot Pheasant Stew

My Life in a Pyramid

Snuggle up on a cold night with this delicious pheasant stew.

This recipe is very simple to prepare. It is perfect for those cold winter nights and can even be enjoyed at hunting camp. The ease of this recipe is you can just prep it and forget it until you are ready to eat. The hearty flavor in this pheasant stew will make this recipe an instant favorite.


4 Pheasant Breasts

Flour for coating

4 tbsp Butter

1 Cup Chopped White Onion

1 tsp Sea Salt

1/2 tsp Pepper

1 tbsp Parsley

1 tbsp Poultry Seasoning

2 Cups Carrots, Chopped

1 Cup Sour Cream

1 Can Cream of Mushroom Soup

2 Cups Water


Chop breasts into chunks. Lightly flour chunks and in a large skillet, brown in butter over medium heat. Remove browned pheasant meat and keep the drippings. Put meat in the crock-pot. Sauté onion in the pan with the drippings for approximately 3-4 minutes. Place onions in your slow cooker. Add the sour cream, cream of mushroom soup, carrots and the remaining seasonings. Add enough water to cover and give it a good stir. Set the cooker on low and cook for six to eight hours or until tender.


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Snuggle up with This Easy Crock-Pot Pheasant Stew